Stovetop, Pot (small)
Peel & mince the shallot.
Heat a drizzle of oil in a pot over medium heat. Add the shallots. Cook, stirring for 3 min.
Add the rice & wine to the shallots. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.
Meanwhile, keep the chicken stock hot in a small pot over low heat.
Add a ladleful of stock to the rice. Stir constantly until it's absorbed. Then add another.
Continue adding stock until the rice is cooked & creamy, about 15-20 min. Adjust the liquid as needed.
Add the cooked shrimp & grated parmesan. Cook for 3-5 min.
Season with salt & pepper. Add a dab of butter or drizzle of oil (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Shrimp & Parmesan Risotto" contains 411 Energy, 8 g of Fat, 54 g of Carbohydrates, 23 g of Protein, 0.98 g of Fiber.