I was browsing recipes for shrimp risotto and found one that sounded appealing on Cooking Light. I modified the original recipe quite a bit. The original recipe called for the risotto to be made in the microwave and since that didn’t sound appealing to me I made it on the stovetop. I used some of the same ingredients and subbed several others. The recipe calls for salt and pepper, but I ended up only adding pepper because the cheese is plenty salty. The final result — delicious!
1 lb of shrimp, peeled, deveined, and chopped
1 cup cooked peas
12 oz Arborio rice
1 small onion chopped
½ Cup Mushrooms chopped
½ Cup chopped roasted red peppers
2 cloves garlic, chopped
6 Cups chicken stock (may use less)
½ C white wine
1 Cup Parmigiano Reggiano cheese
¼ C fresh basil, chopped
3 T butter
Salt & Pepper to taste
In a large skillet melt 2 T butter over medium heat, add onion, mushrooms, and garlic and sauté until onions are translucent and mushrooms are golden. Add shrimp and cook through. Remove onion mixture and set aside in a small bowl.
Heat chicken stock & wine in a small saucepan over medium low heat.
Melt the remaining butter over medium-low heat. Add the rice and toast approximately 2 minutes. Next, add additions of the stock/wine mixture stirring constantly (I use a ladle, and usually add 1-2 ladlefuls). Everytime the rice absorbs the mixture add more stock mixture making sure to stir constantly (about 30 minutes or until rice is tender to the bite). Once the rice is cooked add the onion/mushroom/shrimp mixture, cooked peas, and basil. Combine well and stir in ½ of the cheese. Season with salt and pepper, and squeeze the juice of 1 lemon and stir prior to serving
Inspiration from: Cooking Light