Heat chicken broth to a simmer in saucepan. Leave to keep warm on the burner while you prepare the risotto.
1
Heat the olive oil over medium-high heat. Saute shallots for a couple of minutes.
2
Add in the rice and sauté for a couple minutes until lightly toasted.
3
Pour in the white wine and stir until evaporated.
4
Add a ladle of the chicken stock to rice and stir until evaporated. Repeat this until the rice is done. This will take approximately 20 minutes.
5
Meanwhile, melt butter over medium-high heat. Add garlic and heat until fragrant. Add shrimp and Worcestershire sauce and cook until pink.
6
When shrimp is cooked, chop up into pieces and stir into your cooked risotto.
7
Top bowls of risotto with green onions and enjoy!
8
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.