Summer Shrimp Risotto
- Prep Time 0:25
- Cook Time 0:25
- Estimated Cost $15.00
- 3 Comments
Can I tell you a secret? I make risotto when I want to serve an impressive and tasty meal without actually putting forth much effort or money. I had red pepper, corn, shrimp and basil in my refrigerator, so that’s what went into this risotto. Nearly any combination of protein, fresh vegetables (or in a pinch, frozen) and herbs will work.
- 1 tbsp olive oil Pantry
- 3 cloves garlic, minced Pantry
- 1 small onion, diced $0.50
- 1 1/2 cups Arborio rice $2.50 for 16 oz.
- 1 quart chicken or vegetable stock $2
- 1 red bell pepper, seeded and chopped $0.50
- kernels cut from 1 cob of corn (about 1/2 cup $0.50
- 1/2 lb medium shrimp, peeled, deveined, tails removed and chopped into bite-size pieces $3.50
- 3 tbsp half-and-half $1.50 for 1 pint
- 1/8 cup grated Parmesan $3 for 12 oz.
- 1 large handful fresh basil leaves, chopped $1 for a bunch
- salt and pepper to taste Pantry
Recipe Serves 3-4
- Heat olive oil in a large pot over medium heat. Add garlic and onion and cook for 1-2 minutes, until very fragrant. Add Arborio rice and allow the rice to toast lightly, stirring occasionally.
- Increase the heat to medium-high heat and pour the stock into the pot in 1/2-cup increments, allowing the rice to absorb the liquid before pouring in more. The rice should be al dente (soft yet toothsome) when it's cooked. If you find it's not cooked enough for you, add a bit of water and allow it to absorb.
- Once all stock has been poured in, add the bell pepper, corn and shrimp. Allow to cook, stirring occasionally, just until the shrimp turn pink.
- Stir in half-and-half and allow to absorb. Remove from heat.
- Stir in Parmesan, fresh basil and salt and pepper to taste.
- Serve hot.