1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1/4 teaspoon coarsely ground pepper
Description
In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan, melt butter over medium heat. Add shallot; cook and stir until tender, 2-3 minutes. Add rice; cook and stir until rice is coated, 1-2 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed.
Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition. Cook until rice is tender but firm to the bite, and risotto is creamy. Add shrimp; cook until shrimp turn pink. Stir in cheese, parsley and pepper. Serve immediately.
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