Savory and creamy Parmesan risotto with a twist of flavor from Hop Barons Seafood Seasoning.
|For the Risotto:||Salt and black pepper; to taste|
|1 cup Arborio rice||2 tbsp Hop Barons Seafood Seasoning|
|4 cups chicken or vegetable broth||For the Shrimp:|
|1/4 cup grated Parmesan cheese||1 lb large shrimp; peeled and deveined|
|2 tbsp unsalted butter||Remaining Hop Barons Blackened Seasoning|
|1/4 cup diced onion||1 tbsp olive oil|
|1 clove garlic; minced||Salt and black pepper; to taste|
|1/4 cup dry white wine|
Preheat oven to 400°F.
Mix the shrimp with Hop Barons Seafood Seasoning, olive oil, salt, and black pepper in a bowl. Spread the shrimp on a baking sheet and bake for 8-10 minutes, until cooked through.
In a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
Add the Arborio rice to the pan and stir to coat with the butter. Toast the rice for 2-3 minutes until fragrant.
Add the white wine to the pan and stir until the liquid has been absorbed.
Gradually add the chicken or vegetable broth to the pan, 1/2 cup at a time, stirring constantly until the liquid has been absorbed before adding more.
Stir in the Hop Barons Seafood Seasoning along with the last addition of broth.
Once the risotto is cooked (about 20-25 minutes), stir in the Parmesan cheese and season with salt and black pepper to taste.
Divide the risotto into bowls and top with the blackened shrimp.