Creamy Risotto with Shrimp


INGREDIENTS

Salt and Pepper to taste 

RISOTTO 
- 4 cups chicken stock
- ¼ cup sun-dried tomatoes in oil
- 5 cloves garlic minced
- 1.5 cups arborio rice
- 1 cup dry white wine
- 1 2/3 tbsp of butter infused EVOO 
- ⅔ cup grated parmesan cheese 
- 4 oz fresh spinach

SHRIMP
- 2 tablespoons olive oil
- 1 lb large raw shrimp peeled and deveined 16 or 20 count
- 5 cloves garlic minced
- 3 tablespoons freshly squeezed lemon juice

While you cook the risotto, you can also cook the shrimp. 

RECIPE

RISOTTO 

1. Heat chicken stock in a saucepan until hot and keep a lid on it to keep it hot.

2. Sautee minced garlic with sun-dried tomatoes using the oil from the sundried tomatoes for about 1 or 2 minutes in a cast-iron skillet.

3. Add rice and EEVO and stir it with spatula to coat it with EEVO. Saute the rice in EEVO for about 1 minute on medium heat while stirring. 

4. Add white wine and cook on medium heat, occasionally stirring, until the wine is completely absorbed by the rice.

5. Add ½ cup of hot chicken stock to the rice and stir occasionally on medium-low heat until the stock is almost absorbed. 

6. When the stock is almost absorbed, add another ½ cup of chicken stock to the rice and repeat the process. Continue to add chicken stock in ½ cup increments until the texture of the rice is soft but not too soft. You might not have to use all of the chicken stock. Or, you might have to use more. The rice should have an "al dente" texture.

7. Reduce heat to low and add grated parmesan. Stir everything well until the parmesan is melted.

8. On low heat, add spinach and stir it in. Remove from heat, cover the pan with the lid and allow the spinach to wilt for a couple of minutes. Stir again to incorporate wilted spinach into the risotto.

9. Season with salt and pepper.

SHRIMP

1. Heat 2 tablespoons of Butter infused EVOO medium heat in a large skillet until hot. Add shrimp and minced garlic. 

2. Cook for about 3 minutes per each side or until it's cooked through.

3. Stir in freshly squeezed lemon juice. Remove from heat.

Combine Shrimp with Risotto.

DELIZIOSO! 

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