Heat chicken broth to a simmer in saucepan. Leave to keep warm on the burner while you prepare the risotto.
Heat the olive oil over medium-high heat. Saute shallots for a couple of minutes.
Add in the rice and sauté for a couple minutes until lightly toasted.
Pour in the white wine and stir until evaporated.
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.
Meanwhile, melt butter over medium-high heat. Add garlic and heat until fragrant. Add shrimp and Worcestershire sauce and cook until pink.
When shrimp is cooked, chop up into pieces and stir into your cooked risotto.
Top bowls of risotto with green onions and enjoy!
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