Spicy Shrimp Risotto
In this zesty risotto, vegetable stock and tomatoes create a savory background for garlicky shrimp. For those who love heat, add more red pepper flakes. A perfectly delicious course for a Feast of the Seven Fishes on Christmas Eve.
Ingredients
- 2 Tbsp. unsalted butter
- 2 Tbsp. olive oil, divided
- 2 cloves garlic, sliced
- 1 lb. frozen peeled and deveined large or jumbo shrimp (31-40 or 16-20 count), thawed according to package directions
- 1/4 to 1/2 tsp. red pepper flakes
- 4 cups College Inn® Vegetable Stock
- 1 1/2 cups arborio rice
- 1/2 medium onion, diced (about 1 cup)
- 1/2 cup dry white wine
- 1 can (14.5 oz.) Contadina® Diced Tomatoes, well-drained (see Tip)
- 1/2 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 lemon, cut into wedges
Directions
- Heat butter and 1 Tbsp. oil in a large saucepan or Dutch oven over medium heat. Add garlic and cook about 30 seconds until aromatic. Add shrimp, increase heat to medium-high, and sauté about 4 or 5 minutes until pink, opaque and cooked through. Season with salt and red pepper flakes, then transfer to a bowl and keep warm.
- Heat stock in a 4-cup microwave-safe glass measuring cup on HIGH for 3 minutes; set aside. In the pan used to cook shrimp, heat remaining 1 Tbsp. oil over medium-high heat. Add rice and onion and cook about 3 minutes, stirring constantly, until onion is tender. Add wine and cook 1 to 2 minutes, stirring constantly, until evaporated. Pour in 1 cup hot stock, stirring until almost absorbed. Continue adding remaining stock 1 cup at a time, stirring constantly, 10 to 12 minutes total. Stir in tomatoes and cook until warmed through, about 1 minute.
- Stir in half the cooked shrimp, 1/4 cup parsley and Parmesan. Serve risotto in bowls and place remaining shrimp on t
TIPS:
Save any drained tomato juices not used in recipe to prepare other dishes such as tomato sauces, roasts, soups, stews, braises, chili, beans, grains, slow cooker dishes and beverages.
Store juices in a sealable glass or plastic container 2 days in the refrigerator or 2 months in the freezer.
