Fresh and Zesty Vegetable Shrimp Risotto
MaryLou
ingredients
- Olive Oil
- 1 large garlic clove crushed
- 1 Large Onion chopped
- 2 carrots peeled and chopped
- 1 Large or two small zucchini chopped
- 2 celery stocks chopped
- 1 and 1/2 cups of Arborio Rice
- 4 cups homemade or store bought chicken stock
- 1/2 cup white wine
- Large handful of fresh chopped parsley
- Salt and Pepper to taste
- 1/2 pound medium shrimp, shelled and deveined
- 2 plum tomatoes seeded and chopped
directions
- 1
Chop all vegetables to approximately the same size
- 2
Cover bottom of large Dutch oven with olive oil
- 3
When hot, add rice and stir until slightly browned
- 4
Add a little more oil if needed and add Chopped celery stir and cook two minutes
- 5
Add carrots, onion and garlic. Cook a few minutes stirring
- 6
Add zucchini and cook for a minute, stirring
- 7
Add chicken stock in 1/2 cup amounts stirring all the time
- 8
When liquid is absorbed, add more stock stirring the whole time. Continue until rice is tender.
- 9
Add salt and pepper to taste, parsley, and wine
- 10
Add tomatoes and shrimp, cook, stirring until shrimp is pink and cooked through.
- 11
Add zest of 1/2 a lemon and a squirt of lemon juice
- 12
Serve
Source: Heidi Breckheimer
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