Creamy Risotto With Shrimp

Submitted by Bob Marshall

"First course or weeknight meal"

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Serves: 2

ingredients

• 2 cups reduced-sodium vegetable broth
• 3 tablespoons olive oil, divided
• 1 medium shallot
• 1⁄4 teaspoon coarse salt, divided
• 1 pinch fresh ground pepper
• 1⁄2 cup arborio rice
• 1⁄4 cup dry sherry
• 1⁄2 cup frozen edamame
• 1 tablespoon butter
• 1⁄8 cup heavy cream
• 1⁄8 cup grated parmigiano reggiano cheese
• 1⁄2 lb jumbo shrimp, peeled and deveined
• crushed red pepper flakes
• cracked peppercorn

directions

1. Heat broth and keep warm.
2. Heat 2 tbs oil in medium saute pan over medium high heat. Add shallots, 1/8 tsp salt and pepper saute 2 minutes. Add rice and stir to coat in oil. Cook, stirring constantly, 2 minutes. Add wine, bring to a simmer and cook until wine is absorbed, about 2 minutes.
3. Reduce heat to medium and add 1/2 cup warm broth. Cook stirring constantly, until liquid is completely absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring until broth is absorbed each time and rice is al dente, 25 to 30 minutes.
4. Add edamame and cook 3 minutes.
5. Take off heat and add butter, cream and cheese, stir until incorporated.
6. Sprinkle shrimp with remaining salt, pepper flakes and cracked peppercorns. Heat remaining 1 tbs oil in a skillet, to smoking point. Add shrimp and saute just until firm and bright pink, about 4 miinutes, serve over risotto.