Recipes

Shrimp Bruschetta Risotto

Ingredients:

  • 2 garlic cloves
  • 8 oz shrimp
  • 1 tbsp basil pesto
  • 2 oz shredded Asiago cheese
  • 2 tsp Mirepoix base
  • 3/4 cup Arborio rice
  • .6 oz butter
  • 4 oz grape tomatoes
  • 1/2 tsp garlic salt
  • 2 green onions
  • olive oli
  • salt
  • pepper

Before Cooking

Bring 3 1/2 cups water to boil in a small pot. When using fresh produce, thoroughly rinse and pat dry. and Don’t Forget to WASH your hands

Instructions

  1. Prepare the ingredients
    • thinly slice the tomatoes
    • Trim and thinly slice green onions on an angle. Keep the white and green portions separate
    • mince garlic
    • pat shrimp dry
  2. Making the Bruschetta – In a mixing bowl, combine tomatoes, white portions of green onions, garlic (to taste), 2 tsp. olive oil, and a pinch of salt and pepper. Set aside
  3. Making the Risotto
    • Place a medium pot over medium-high heat (about 7) and add 1 tsp olive oil. Add rice to the hot pot. Stir occasionally until toasted and opaque. (1-2min)
    • Add mirepoix base and 1 cup boiling water from the small pot. Rice should be covered by the water. Stir often until nearly all the water is absorbed.
    • Add 1/2 cup boiling water and stir often again, following the instructions above. Repeat the process until the risotto is no longer crunchy. Make sure to taste. (18-20min)
    • Remove from burner. Stir in butter, cheese (reserve about 2 tbsp for garnish), garlic salt, and a pinch of pepper. Cover and set aside.
  4. Cooking the Shrimp
    • Heat 1 tsp olive oil in a large non-stick pan over medium-high heat (about 7). Add shrimp to hot pan and cook undisturbed until seared on one side. (2-3min)
    • Flip and cook until shrimp reaches a minimum internal temp of 145 degrees. (1-2min)
    • Remove from burner and stir in the basil pesto and bruschetta until combined.
  5. Plate the dish with risotto on bottom, topped with bruschetta-shrimp mixture and garnish with cheese and the green portions of the green onions.

Bon Appétit!

Shrimp Bruschetta Risotto plated after cooking

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