Ingredients
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1 Onion
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Kosher Salt
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Black Pepper
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2 tablespoons Unsalted Butter
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½ cup dry White Wine
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3 cups Chicken broth
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1 cup Arborio Rice
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1 pound peeled and deveined medium Shrimp
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1 bunch Watercress
Directions
Steps
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1
Done
|
Cook the onion, ½ teaspoon salt, and ¼ teaspoon pepper in the butter in a Dutch oven over medium heat until tender, 3 to 5 minutes. Add the wine; cook until syrupy, 6 to 7 minutes. |
|
2
Done
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Add the broth and rice. Bake, covered, at 425°F until the rice is almost tender, 15 to 20 minutes. Add the shrimp and cook until opaque, 6 to 7 minutes more. Fold in the watercress before serving. |
