Creamy Shrimp and Vegetable Risotto
I love making risotto, especially when I am home with my family. People often get nervous making risotto because they feel like it might be difficult or will take too much time. As long as you cook it on low to medium heat and keep adding the liquid in slowly, the rice will cook and turn into a creamy and delicious dish. I have tried various proteins and vegetable combinations, but this one is my favorite!
What You Need:
2 Cups of Arborio Rice
2 Tablespoons Butter, Separated
1/2 Cup of White Wine
5-6 Cups of Chicken or Vegetable Stock
Bag of Spinach, Chopped
Package of Mushrooms, Chopped
1 Pound of Shrimp, Uncooked
Salt and Pepper
What To Do:
In a large saucepan, add in the Arborio rice and 1 tablespoon of butter on medium heat to toast the rice.
Add in the white wine, salt and pepper to taste while stirring constantly.
When the wine is absorbed, slowly add in 1/2 cup of chicken or veggie stock. Keep stirring and when that is absorbed, continue adding in 1/2 cup of broth until the rice is no longer crunchy and is smooth. Sometimes you will need a little less broth or more.
While the rice is cooking, in another saucepan, add in a drizzle of olive oil and spinach. Season with salt and pepper and when the spinach is cooked, transfer to a plate. Drizzle on some more olive oil and cook the mushrooms. Transfer to a plate when finished and add the shrimp. Season with salt and pepper and when the shrimp starts to turn pink on the one side, flip them over. Undercook the shrimp a bit because the shrimp will finish cooking in the risotto. Cut the shrimp and add to the risotto when all the liquid is absorbed and the rice is soft.
Add the vegetables and stir to incorporate all the ingredients. Add in the rest of the butter and a sprinkle or two of Parmesan Cheese. Sprinkle the top with some fresh basil and a pinch of cheese. Enjoy!