Shrimp Risotto

Risotto is one of those suppers that I don’t think enough of you probably make.  It sounds kind of intimidating but really and truly, it’s just about the easiest thing you can make.  In fact, it’s basically just a one pot supper.  
To make risotto, you use Arborio rice (found on the rice aisle) and it’s typically in a big jar with a lid.  One jar will last you forever because all you need is one cup of rice per supper…so, I will buy a jar and use it all year long.  It’s really a good bang for your buck when you think of all the suppers you’ll get out of that one jar of rice.
Tonight’s version is shrimp, but I have several other versions you can see here.
Easy, easy, easy and yummy, yummy, yummy.
This recipe serves four adults.  I used sweet peppers (found in a bag in the produce section…typically they come in a bag of orange, red and yellow peppers…but you can substitute 2 bell peppers if you can’t find them).

Shopping List
2 quarts chicken stock
2 shallots, chopped (or one red onion)
either 8 sweet peppers chopped or 2 bell peppers
1 cup Arborio rice
1 pound peeled and deveined shrimp
1 1/2 cups frozen or fresh corn kernels
1 pint of cherry tomatoes
1/2 cup Parmesan cheese, grated
Basil leaves, torn, to garnish
Extra Virgin Olive Oil (EVOO) and Salt and Pepper, of course!
This meal should take you about 30 minutes from start to finish.  Relax…risotto is a cinch!

In a large stock pot, bring chicken stock up to low simmer (not boiling, just a simmer…keep a lid on it to trap liquid inside).
In a separate pan, heat a couple of tablespoons of EVOO over medium-high heat and add in your shallots and chopped peppers and cook 4-5 minutes.  Stir in rice for another minute.
At this point, take a ladle and add 1 cup of your hot stock to the rice.  Stir constantly for a minute or so.  As the liquid evaporates, the rice will become super starchy and delicious.  Stir pretty often, adding stock every time the majority of the liquid evaporates.  You will continue doing this for about 18 minutes.  Add stock, stir, wait for it to evaporate and add more.  This will cause the risotto to fluff up and look creamy (without using any cream!)  A lot of recipes will tell you to stir continuously…but you don’t need to.  Just stir it around every few minutes and you’ll be fine.
After the rice is tender (take a bite!), stir in your shrimp, corn and cherry tomatoes. Continue cooking another 5-6 minutes (it doesn’t take long for the shrimp to cook up in the risotto).  Stir in cheese and basil and season with salt and pepper to taste.  

Everything just cooks up right inside the skillet and then you’re done!

You should make risotto tonight :).

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  • Narci July 1, 2015 at 11:53 am

    Looks delicious!! What a great dinner idea!!

  • Beautifully Seaside // Formerly Chic Coastal Living July 1, 2015 at 1:14 pm

    I'm definitely going to try this! It's looks so yummy and I've been craving shrimp lately.

  • Unknown July 1, 2015 at 6:10 pm

    Yummy! Do you use fresh thawed shrimp or can you use frozen shrimp?

    • Mix and Match Mama July 1, 2015 at 7:23 pm

      I use fresh but you can certainly defrost frozen!

  • Anonymous July 1, 2015 at 9:09 pm

    YUMM! I make your other risottos all the time, looking forward to this one also.

    -Bradley Lindsey

  • Yasmine July 2, 2015 at 12:49 pm

    Looks great! I love risotto too, it's my go-to quick dinner when I'm after some comfort food. Looking forward to trying out this recipe!

    Yasmine |

  • Erin July 3, 2015 at 9:31 pm

    I made this last night. It was delish! I am one of those people who always though risotto would be hard to make but it came together really quick and was a great summer meal 🙂

  • Lily July 5, 2016 at 9:19 pm

    I’m planning on making this tonight and I’m wondering what size pan to use for the risotto itself. What time of pan do you use? I’m super excited to try this!!

    • Mix and Match Mama July 6, 2016 at 4:28 am

      I typically use a big dutch oven (you know, a big pot), I hope you loved it!!

  • Jessica July 6, 2016 at 5:21 pm

    Pretty much a kitchen newbie here, trying to get better, do you using the entire 2 quarts of chicken stock when making the risotto?

    • Mix and Match Mama July 7, 2016 at 4:50 am

      I almost always use all of the stock. You ladle it in a little at a time until it’s tender and for the most part, you’ll use all of it!