Late Summer Tomato + Shrimp Risotto
- Yield 8 servings
Late Summer Tomato + Shrimp Risotto
- Yield 8 servings
Ingredients
Units
- 1/2 cup white wine
- 4 cups chicken stock
- 1 1/2 cups arborio rice
- 1 large onion
- 1 tablespoon olive oil
- 1 cup fresh tomatoes, diced
- 16 oz fresh shrimp, peeled and deveined
- 1 cup chopped parsley
- 1 cup grated parmesan cheese
- juice of 2 limes
- 1 teaspoon salt
Instructions
- Simmer white wine and chicken stock in a small saucepan.
- Rinse the arborio rice in cold water, then shake to remove excess. Place rice, onion, and olive oil into a large saucepan over medium-low heat. Allow for the onions to become slightly translucent, about 3 minutes.
- Turn heat to low. Add in 1/2 cup of the stock at a time, stirring to combine it with the rice. Once it is absorbed, add in another 1/2 cup of stock. Once broth is used up, add in tomato and shrimp, stirring to cover the shrimp completely. Allow to cook for another 5-7 minutes, until the shrimp is completely cooked through. Add in parsley, parmesan cheese, and juice of 2 limes, cooking for an additional 3-5 minutes, until the rice is creamy and al dente.
- Remove from heat and allow to sit for 10 minutes, during which time the rice will continue to cook. Serve with a healthy dose of parmesan and parsley!