Shrimp & Mushroom Risotto swirled with Chives & Garlic Herb

• servings: 2 servings
• total time: 50 minutes

Ingredients

2 unit Veggie Stock Concentrate

4 ounce Button Mushrooms

1 unit Yellow Onion

1 clove Garlic

¾ cup Arborio Rice

4 ounce Grape Tomatoes

¼ ounce Chives

2 tablespoon Garlic Herb Butter

3 tablespoon Parmesan Cheese

1 teaspoon Chili Flakes

Salt

Pepper

2 teaspoon Olive Oil

½ tablespoon Butter

10 ounce Shrimp

1 teaspoon Cooking Oil

Directions

• In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. • Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and dice onion. Peel and mince or grate garlic. Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 3-5 minutes for shrimp or 4-6 minutes for chicken. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan. Use pan used for shrimp or chicken here.

• Heat a drizzle of olive oil in same pan over medium heat. Add onion; cook, stirring, until slightly softened and lightly browned, 2-3 minutes. • Add garlic, rice, and ½ TBSP plain butter (1 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.

• Add ½ cup stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. Season generously with salt and pepper. TIP: Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. • Meanwhile, halve tomatoes. Mince chives.

• Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter, half the Parmesan, and half the chives (save remaining Parmesan and chives for serving). Cook until tomatoes are softened, 2-3 minutes. TIP: If risotto is too thick, stir in another splash of water or stock. • Turn off heat. Stir in a pinch of chili flakes if desired. Stir in shrimp or chicken along with mushrooms.

• Divide risotto between bowls. Top with remaining chives and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve. Shrimp are fully cooked when internal temperature reaches 145°.

Nutrition

• Calories: 710 kcal
• Total Fat: 27 g
• Saturated Fat: 10 g
• Cholesterol: 255 mg
• Sodium: 1460 mg
• Total Carbohydrate: 82 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 28 g