Name: Quick Risotto with Garlic Shrimp
Total time: 30 min
Ingredients: 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined; Salt and pepper; 1/4 cup olive oil; 3 garlic cloves, minced; 1/4 teaspoon red pepper flakes; 1 cup Arborio rice (see Test Kitchen Discovery); 4 cups low-sodium chicken broth; 2 tablespoons unsalted butter; 1/2 cup grated Parmesan cheese; 2 tablespoons finely chopped fresh parsley

Why This Recipe Works

We parcooked the rice for our Quick Risotto with Garlic Shrimp in the microwave before moving it to the stovetop. This cut down on the cooking time dramatically, and also eliminated much of the stirring. Medium- or short-grain rice worked almost as well as Arborio for this recipe, though the finished dish was slightly less creamy. Extra-large shrimp held up better than smaller ones, which tended to overcook.

Instructions

Pat shrimp dry with paper towels and season with salt and pepper. Combine shrimp, 2 tablespoons oil, garlic, and pepper flakes in medium bowl. Cover with plastic wrap and refrigerate for 15 minutes.

Meanwhile, combine rice, 3 cups broth, butter, and ½ teaspoon salt in large bowl. Wrap tightly with plastic and microwave until rice is nearly tender and most of liquid is absorbed, 10 to 16 minutes.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of shrimp and cook without moving until spotty brown on one side, about 1 minute; transfer to plate. Repeat with remaining oil and remaining shrimp. Add parcooked rice mixture and remaining broth to now-empty skillet and bring to boil. Reduce heat to low and simmer, stirring constantly, until rice is tender, about 5 minutes. Stir in shrimp and cook until heated through, about 2 minutes. Off heat, add Parmesan and parsley. Serve.