Slow Cooker Shrimp Risotto
I'm still working on tweaking this recipe.
Servings: 4 People
Ingredients
- 3 3/4 Cup Chicken Broth
- 1/2 Cup Butter Unsalted
- 1/4 Cup White Wine
- 3 Cloves garlic
- 1/2 Cup Onions Chopped
- 1/2 Cup Parmesan cheese Shredded
- 1 Pound Shrimp Shelled, Tails Removed
- 1 1/4 Cup Arborio Rice
- Salt and Pepper to taste
Instructions
Risotto
- Mince 2 cloves of garlic
- add the rice, broth, and butter and a pinch of pepper
- Cook for 2.5 hours on LOW
- Add sautéd shrimp and juice
- Stir to combine
- Add the parmesan cheese and stir until melted
Sauté Shrimp
- Mince 1 clove garlic
- Heat olive oil in a pan
- Sauté garlic until fragrant
- Add shrimp and cook briefly on each side until almost done
- Add 1/4 cup dry white wine
- Cook until shrimp is done