Parmesan Risotto with Roasted Shrimp + Weekly Menu

Christmas, come and gone. Up next: New Years.

Our Christmas was very different. Foregoing the LARGE family get-together in Chicago this year, we spent Christmas Eve assembling an LOL Surprise house over a few Manhattans (for me), water, beer, or Goldschlager for others. It was frustrating, no doubt. When Mark was voicing his displeasure with the assembly situation, I reminded him that while I worked 10 hours the day before and I mentioned the need for assembly…that he didn’t get started. Why do I get the sense that many parents run into Santa woes on Christmas Eve?

Christmas morning started at 3am for Piper and my in-laws. Apparently, Piper woke them to say she’d seen Santa. We’re thinking what she saw was the 2 Elsa 2 dresses that Santa hung on the tree as she passed by to get to grandma and grandpa. She was promptly tucked back into bed, all unbeknown to me. The girls woke close to 8am (!) and having made cinnamon rolls the night before (so very wise), I brought them to room temperature and simply baked and frosted. A much less messy Christmas morning with far less time in the kitchen – a win, no doubt.

Having not placed a grocery order or been to the grocery store in a LONG time, we punted Christmas Day. I know, this is so unlike me. We pulled lobster tails and shrimp from the freezer and we kept the theme of butter going with a seafood scampi pasta meal. It was enjoyed by all…except for Shea. Because Shea eats NOTHING these days (don’t get me started). Piper ate tons of shrimp and lobster, foregoing the pasta for the most part. My littlest with the mature palate, she can be so fun to feed!

My crew is off until January 4th. Everything here in Michigan is still in lockdown, and we’ve got snow. Having sledded yesterday and enjoyed our first ever cocoa bombs, I have NO IDEA what the next 8 days will bring. Thankfully, Christmas gift enjoyment is in full swing around here.

For me, I am feeling normalcy through getting back to a weekly menu. The fridge situation was grim and big strides were made on stocked freezer foods. We’re still figuring out what we’ll enjoy on New Years Eve in, but it very well may be a repeat of this meal. It’s simple yet show-stopping and perfect for a quiet evening in, celebrating the end to 2020 and the new year upon us!

Parmesan Risotto with Roasted Shrimp

Parmesan Risotto with Roasted Shrimp

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Creamy risotto topped with piping hot paprika-spiced shrimp. Simple yet rich flavors with a stunning presentation!

Ingredients

  • 8 cups low-sodium chicken broth
  • 1 1/2 lbs large raw shrimp
  • 2 Tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp salt
  • Freshly ground black pepper, to taste
  • 2 Tbsp unsalted butter
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 1/2 cups (6 oz) finely shredded Parmesan cheese
  • 1/4 cup finely chopped Italian parsley leaves, divided

Instructions

  1. Heat the broth in a sauce pan over medium-low heat. Once simmering, reduce to low.
  2. Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with parchment and place raw shrimp on top. Drizzle with olive oil and sprinkle with paprika, salt, and pepper; gently toss and arrange in a single layer. Set aside.
  3. In a Dutch oven or large, deep skillet heat the butter over medium-high heat. Once melted, add the onion and garlic; cook for 2-3 minutes. Add the rice and cook for 1-2 minutes or until toasted and beginning to brown. Add the wine and cook, stirring and scraping the bottom of the pan until the wine has evaporated.
  4. Add the hot broth, scant 1 cup at a time, stirring often and adding additional broth when the previous addition is absorbed and the risotto begins to stick ever so slightly to the bottom. After 13-15 minutes, taste the risotto and cook additional time, as desired, adding broth, as desired. The texture should be porridge-like.
  5. During the last 6-7 moments of risotto cooking, roast the shrimp until pink and just cooked through. If desired, broil the final 30-60 seconds.
  6. Stir the parmesan and half the parsley into the risotto; stir until melted. Serve hot with shrimp and additional parsley on top.

Notes

Recipe from The Kitchn

Nutrition Information:
Yield: 6 Serving Size: 1 1/4 cups with ~5-6 shrimp
Amount Per Serving: Calories: 541Total Fat: 18.5gCholesterol: 661mgSodium: 982mgCarbohydrates: 56.3gFiber: 2.0gSugar: 2.8gProtein: 33.7g

Looking for other New Years Eve ideas? Here you go!

Weekly Menu: December 26th – 31st

Be well,

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