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Shrimp Risotto

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Member since 2006

Serves | Prep Time | Cook Time


1 lb. Bellino Superfino Arborio (Enriched Wide Grain Rice)
3 tbsp. Bellino Extra Virgin Olive Oil or butter
1 medium onion (chopped fine)
3 cans (13 oz.) Cento Chicken Broth
Cento Parmesan Cheese
1 lb. large cleaned shrimp
1 medium onion (sliced thin)
2 Tbs Olive oil
Fresh parsley leaves

Sauté the chopped onion in a casserole pan with 2 tbsp. Bellino Extra Virgin Olive Oil or butter until brown. Add rice with 3 cans Cento Chicken Broth.

When rice begins to boil, add salt.

Stir continually, slowly adding the rest of the broth. Maintain a slow boil for 20 minutes.

When the rice is cooked, add the rest of the oil or butter and cheese.

Keep warm

In a large pan, heat olive oil over medium heat. Add sliced onions, stir and cook for about 3-4 minutes.

Add shrimp and cook 2 minutes each side.

Remove from pan and stir into rice.

Serve with parmesan sprinkled over it and garnish with parsley.

Serve warm.

Serves four

Pairs Well With


This is on the back of the box of Bellino Arborio Rice

Hi, Eric. I just bought some shrimp the other day, and was looking for a good recipe. I'll be trying this later in the month, when my family begins to arrive . Thanks for posting.

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