Shrimp Risotto

I love shrimp in rice and pasta! I feel like I'm being healthy and it tastes so satisfying. This meal could be used as a side dish because it tastes good warm as well as at room temp. It is also really filling and can totally pass as a main dish. Want to add some veggies? Here are some suggestions: broccoli, peas, green beans, and artichoke hearts. Once you get the basic idea of risotto feel free to play around with different meats and veggies to create different flavors and textures.

Ingredients:
1/2 cup arborio rice
4 cups chicken stock
2 cloves garlic, thinly sliced
1/2 large onion, chopped
10-12 shrimp (frozen and thawed or fresh)
1 tbs. olive oil
2 tbs butter
1/4 cup Parmesan cheese

serves 2

Directions:
1. Place chicken stock in a small sauce pan and bring to a simmer.

2. In another large saute pan add olive oil. Add thinly sliced garlic and saute for 2 minutes. Add shrimp to pan and saute 1 minute then flip and cook another minute. Remove shrimp and garlic from pan and set aside.

3. Add butter to pan that shrimp was cooked in and melt. Add onions and a pinch of salt, cook on low heat until translucent.

4. Add rice and a small pinch of salt and allow to cook with butter and onions for 3 minutes. You want rice to brown a little but not burn! try to stir a lot so it won't burn.

5. Add 2 ladelfuls of warm stock to pan. It will bubble violently but don't worry just keep stirring.

6. The trick to a good risotto is to keep adding stock when the rice has absorbed what was already added. Keep stirring! It'll take about 20 minutes to add all the stock. When most of the stock is added start tasting the rice to make sure it's tender and cooked.

7. Once rice is finished, add Parmesan cheese and stir. Then stir in cooked shrimp and garlic.

8. Serve and garnish with snipped chives or parsley and extra cheese.