Bring the chicken broth to a boil with 1/4 cup of wine in a pot. Reduce the heat and keep warm.
Melt 2 tablespoons of butter in a skillet over medium heat and add 1 teaspoon of chopped garlic, the chili flakes, and the shrimp.
Sauté the shrimp for 2 minutes, until they start to turn pink.
Add 1/2 cup of white wine and let simmer on low until the shrimp are cooked, about 2 minutes.
Remove the shrimp and reserve the liquid in which they were cooked.
Melt the other 4 tablespoons of butter in a large skillet. Add the onion and another tablespoon of chopped garlic and sauté until the onion is light golden, about 4 minutes.
Add the rice and stir for 2 minutes. Add 2 cups of the reserved broth. Let simmer until all the liquid is absorbed, stirring quite a bit.
Continue adding the broth, 1 cup at a time, stirring until all the liquid is absorbed before adding more. Repeat this for 20 minutes.
Add the reserved liquid from the shrimp.
Cook until the rice is cooked and has a creamy texture, about 5 more minutes.
Remove from heat and add the shrimp and chopped parsley.
Season with salt and pepper and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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