Shrimp Risotto

ingredients

5 cups canned low-salt chicken broth
3/4 cup dry white wine
6 tbsp. (3/4 stick) butter
2 tsp. minced garlic
1/4 tsp. dried crushed red pepper
1/2 lb. uncooked large shrimp, peeled, deveined
3/4 cup finely chopped onion
1 1/2 cups arborio rice (an Italian short-grain rice) or medium-grain white rice
2 tbsp. plus 2 tsp. chopped fresh parsley

1
1. Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot. Melt 2 tbsp. butter in medium skillet over medium heat. Add 1 tsp. garlic and crushed red pepper, then shrimp. Saute until shrimp begin to turn pink, about 2 minutes.
2
2. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
3
3. Melt remaining 4 tbsp. butter in large saucepan over medium heat. Add onion and remaining 1 tsp. garlic; saute until onion is pale golden, about 4 minutes.
4
4. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid.
5
5. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
6
6. Stir shrimp and 2 tbsp. parsley into risotto. Season risotto to taste with salt and pepper.
7
7. Transfer to bowls. Sprinkle with 2 tsp. parsley.