Shrimp Risotto

Risotto is very easy to make (and very hard to mess up) and it always seems to impress. You can add a variety of ingredients to a basic risotto recipe to create endless combinations. Shrimp is my favorite, but I also like mushroom, or a combination of fresh vegetables. It’s a great way to incorporate seasonal vegetables into your menu. Asparagus and baby peas in the spring. Corn, tomato, and zucchini in the summer. Wild mushrooms in the fall. Winter squash in winter. It’s all good.

Shrimp Risotto

1 cup arborio rice
1 pound shrimp
2 T. extra virgin olive oil
1 small onion, finely chopped
½ cup dry white wine
2 ½ cups vegetable stock
2 T. butter
¼ cup parmesan cheese, finely grated
2 T. heavy cream

have the vegetable stock simmering in a pot close-by before you begin. in a large skillet with a heavy bottom, heat olive oil over low heat and sauté onions until translucent. add rice, stir to coat with oil and sauté with onions for about 5 minutes to toast the rice. add the white wine slowly (you may want to add the wine to the pan away from the burner), stirring with a wooden spoon. once the rice has absorbed the wine, add 1 cup of the vegetable stock, stirring often. continue adding the stock (about ½ cup at a time) as the rice absorbs the liquid and the pan becomes dry, until all the stock is absorbed. this should take about 20 minutes (the risotto will become creamy). about 3 to 4 minutes before the risotto is done (about the time you add the last bit of stock), add the shrimp and cook until done. add the butter, parmesan, and heavy cream. stir to combine and serve immediately.

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2 Comments on “Shrimp Risotto”

  1. Sounds yummy! I’ve never thought to add cream. May have to try it.


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