Shrimp & Mushroom Risotto swirled with Chives & Garlic Herb
50 minutestotal time
2 unit Veggie Stock Concentrate
4 ounce Button Mushrooms
1 unit Yellow Onion
1 clove Garlic
Â¾ cup Arborio Rice
4 ounce Grape Tomatoes
Â¼ ounce Chives
2 tablespoon Garlic Herb Butter
3 tablespoon Parmesan Cheese
1 teaspoon Chili Flakes
2 teaspoon Olive Oil
Â½ tablespoon Butter
10 ounce Shrimp
1 teaspoon Cooking Oil
â¢ 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. â¢ Wash and dry produce. â¢ 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.
â¢ 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. â¢ Turn off heat; transfer to a plate. Wipe out pan. Use pan used for shrimp or chicken here.
â¢ 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. â¢ Add garlic, rice, and Â½ 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.
â¢ Add Â½ cup stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stockâadding Â½ cup at a time and stirring until liquid has mostly absorbedâuntil 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. â¢ Meanwhile, halve tomatoes. Mince chives.
â¢ 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. â¢ Turn off heat. Stir in a pinch of chili flakes if desired. Stir in shrimp or chicken along with mushrooms.
â¢ 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 145Â°.
50 minutestotal time