- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cups Arborio rice
- 1/2 cup white wine
- 1 quart reduced-sodium chicken broth, warmed
- 1/4 cup chile-garlic flavored butter
- 12 ounces medium shrimp, peeled and deveined, tails left on
- 1 carrot, cut into thin strips
- 1/3 cup pine nuts
- 1/4 cup sliced black olives
- 1 large red chile pepper, minced
- ground black pepper to taste
- Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
- Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
- Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
- At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.
07/05/2019
recipepes.com
prawn and pine nut risotto, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
