Ingredients
2 tablespoons olive oil
1 pound shrimp, peeled and cleaned, medium-sized
3 tablespoons butter
1/2 cup chopped red pepper
2 cups frozen corn, thawed
1 tablespoon chopped garlic
1 cup arborio rice
1 cup orzo pasta
8 ounces dry white wine, or 1 cup
4 cups chicken stock, heated, plus extra if needed
1/2 cup grated parmesan cheese
salt and pepper, to taste
2 tablespoons chopped parsley
Directions
- Heat 2 tablespoons of olive oil in a heavy large frying pan over medium heat. Add the shrimp and cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
- Melt the 2 tablespoons of butter on medium heat. Sauté the red peppers until wilted. Add corn and garlic to the pan. Stir well and cook for a few minutes.
- Add the rice and orzo to the pan. Add the wine and cook until absorbed. Bring heat to low. Stir in 1/2 a ladle of broth at a time until all is used up and rice is creamy but tender. Add more if necessary and stir rice and pasta every few minutes . The risotto will cook for about 25 minutes. Add the cooked shrimp to the pan the last five minutes of cooking.
- Stir well and mix in the Parmesan cheese. Season with salt and pepper to taste. Sprinkle with parsley before serving.
source: Food Fanatic
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