Garlic Butter Shrimp Risotto

Ingredients

• 454g (1 lb) large shrimp, peeled and deveined
• 300g (1 1/2 cups) Arborio rice
• 1200ml (5 cups) seafood or chicken broth, warmed
• 120ml (1/2 cup) dry white wine
• •••See the full ingredient list and shop it in the app.

Method

1. 1Warm the broth in a medium saucepan over low heat, keeping it at a gentle simmer while you cook the risotto.
2. 2Pat the shrimp dry with paper towels, season with salt, black pepper, and the red pepper flakes. Set aside.
3. 3In a large skillet over medium-high heat, add 28g (2 tbsp) unsalted butter and 15ml (1 tbsp) olive oil. When the butter foams, add the shrimp in a single layer and cook 2 minutes per side, until pink and opaque. Remove the shrimp to a plate and keep warm.
4. 4Reduce the heat to medium, add the remaining 28g (2 tbsp) unsalted butter and 15ml (1 tbsp) olive oil to the skillet. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.