Cheesy Shrimp Risotto

As a newlywed, one of my main goals for our first year of marriage was to nail down about five to ten “go-to” supper recipes = ones that were easy to shop for and simple to make. Thus, most weeknights, I’ve been cooking up a storm in our kitchen, and through my experimentation, have luckily added some pretty tasty dishes to my recipe repertoire. [Yes, I am TOTALLY tooting my own horn over here!] One of those yummy concoctions is my take on risotto. It’s tried and true and has very much evolved over the past few blissful months. I hope you enjoy it as much as my husband has!

Cheesy Shrimp Risotto


3 cups water

3 teaspoons Better Than Bouillon Organic Vegetable Base [I adore ALL their products!]

1 red onion, quartered

2 tablespoons olive oil

2 cloves garlic, minced

1 cup uncooked arborio rice

1/2 cup white cooking wine

1 cup frozen peas

2 cups frozen shrimp, thawed

1 container Trader Joe’s Freshly Shaved Parmesan, Romano, & Asiago Cheese

Directions: In a saucepan, bring the water, Better Than Boullion, and red onion to boil. Once boiling, reduce heat, cover, and continue to simmer the broth. In a sauté pan, heat olive oil over medium heat. Add garlic and cook for about 5 minutes, stirring occasionally. Add rice. Cook about 5 minutes until the rice is golden in color. This is an important step. Do NOT skip. The toasting prepares the rice for absorbing the hot broth. It may seem minor, but [again] do NOT skip. After toasting, carefully add the wine, stirring constantly until absorbed. Next, return to your saucepan to remove the red onion with a slotted spoon; discard in the trash. Then with a ladle, stir in 1/4 cup of broth into the rice mixture. Cook over medium heat until the liquid is absorbed, stirring frequently. Continue this step of adding broth about 1/4 cup at a time. As soon as you reach your last 1/4 cup, add it along with the peas into the sauté pan and stirring frequently once more. The mixture should be creamy and the rice should be tender but slightly firm. Now stir in your shrimp and cook until they have turned pink in color and have skunk a little in size, about 1/8. Be careful. It’s VERY easy to overcook shrimp. AND, last but not least, stir in the cheese and serve warm in large pasta dishes.

“I eat a little bit of everything and not a lot of anything. Everything in moderation. I know that’s really hard for people to understand, but I grew up in an Italian family where we didn’t overdo anything. We ate pasta, yes, but not a lot of it.” – Giada De Laurentiis

Bon aptit!

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