Primavera Risotto with Oven-Roasted Shrimp
Edit this recipeSavor Springtime with a Creamy Primavera Risotto Enhanced by Oven-Roasted Shrimp, a Delicious Blend of Vegetables, and a Kiss of Parmesan.
Ingredients
- Onion, diced (to taste, or 1/4)
- Oil
- 1/2 c Arborio Rice
- 1 3/4 c Chicken Stock
- Parmesan (to taste, or 1/4 c)
- Veggies (ex: carrots, broccoli, red pepper and frozen peas)
- 1/2 c Water
- shrimp, peeled and deveined -- make a big batch or a small batch (for risotto I like to do five or six per person/serving)
- salt and pepper
Instructions
- Heat oven to 425º. Situate racks so you can fit both a sauté pan on the bottom and a sheet pan on the top. Heat oil in oven safe pan over medium heat. Cook onion until softened and translucent, 2-3 minutes. Stir in arborio and stir until rice is toasted and liquid is absorbed, about one minute. Stir in chicken broth and bring to boil. Cover and bake in oven for 20 minutes. Stir parmesan into risotto until melted
- Place shrimp on a baking sheet and drizzle with oil -- about a tablespoon. Sprinkle on a generous pinch of kosher salt and cracked black pepper. Toss to coat evenly, then spread into a single layer and place in the oven.
- Roast for about 4 minutes, or until shrimp is opaque and pink. Usually it will be cute and curly, too, but some fully-cooked shrimp will refuse to curl up and that's okay. Remove from oven and serve.
- While risotto is baking, heat oil in skillet. Add carrots (diced) to pan and cook until they begin to soften. Add broccoli florets, cook for 1-2 minutes then add red peppers and water and cover. Cook until broccoli is softened and water is mostly evaporated. Add frozen peas and set aside. When risotto is finished, fold in vegetables and serve with roasted shrimp.