Ingredients
1 lb shrimp
6 tbsp butter
1 medium onion, diced
6 garlic cloves, minced
2 tsp thyme
2 tsp salt
1 tsp black pepper
2 juice from lemons (each separated)
5 cups chicken stock (any will do)
1 ½ cups Arborio rice
1 cup heavy cream
1 cup Parmesan cheese
Optional: Parmesan cheese, or parsley
Directions
Step 1
Melt 1 tbsp butter in a pan. Add your onions and cook until softened. Add in the garlic, thyme, salt and pepper. Cook for another minute and remove from pan.
Step 2
Melt another 2 tbsp of butter in the same pan. Add in your rice and stir until it becomes translucent. Next, add juice from 1 lemon and 1 cup stock. Stir until absorbed.
Step 3
Once stock has mostly absorbed, add in another cup. Stir until mostly absorbed. Add another cup. Stir until mostly absorbed…you get the point. Keep doing this until the stock is all used.
Step 4
You can cook your shrimp during this time as well. Just take care not to burn your rice by letting the liquid fully cook off.
Step 5
Melt 2 tbsp butter in a pan. Sprinkle with salt. Add your shrimp and cook each side until pink and slightly golden. Add remaining lemon juice and cook until evaporated. Remove from heat.
Step 6
With your rice fully cooked, add back in your onion mixture. Add in the heavy cream and Parmesan cheese. Stir until combined. Add in your shrimp. Give a quick stir. Serve and devour!
