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


  • 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
  • salt
  • 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

Categories: Main Dish  Shellfish 
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