Risotto con Camarones
Servings
2Serving size
Serving size : about 2 cups risottoThis recipe can easily be multiplied and makes great leftovers. Keep in the refrigerator for no more than 48 hours.
Ingredients
| 2 tsp. Olive oil |
| 2 Tbsp. Pumpkin seeds |
| 2 clove Garlic, raw (minced) |
| 1 medium White onions (diced) |
| 1/2 cup Arborio rice |
| 3 1/2 cup Water |
| 1 tsp. Paprika |
| 1/8 tsp. Saffron |
| 1/4 tsp.. Ground cumin |
| 1/4 tsp. Salt |
| 8 cherry Grape or cherry tomatoes |
| 8 ounce Shrimp, raw (peeled, deveined, and sliced in half lengthwise) |
| 1/4 cup Frozen peas (thawed and rinsed) |
| 1 ounce Semisoft goat cheese |
| 1/2 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers (diced) |
| 1/2 medium Yellow bell peppers (diced) |
| 2 Tbsp. Coriander (cilantro) leaves, raw (coarsely chopped) |
Instructions
Add the pumpkin seeds and cook, stirring frequently, until they begin to turn brown.
Add the garlic and cook for about one minute.
Add the diced onion and cook, stirring frequently, for about 5 minutes.
Add the arborio and stir it into the onions for about a minute.
Add the water, paprika, saffron, cumin, salt and pepper.
Cook over medium heat. Stir frequently.
As the rice nears being done place a large skillet over medium heat.
Add 1 teaspoon olive oil and add the tomatoes.
Cook for 5 minutes. Stir frequently.
While the tomatoes are cooking add the shrimp, peas, and the goat cheese to the risotto.
Fold together gently while the shrimp cooks and the cheese melts.
While the shrimp is cooking, add the diced yellow and red pepper to the pan with the tomatoes.
Cook for about 3 - 5 minutes, stirring frequently.
When the risotto is done, serve topped with the tomatoes and peppers.
Sprinkle the cilantro over the top and serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and may be safe for some of those who are lactose intolerant.
Recipe Notes
Usually my risotto recipes are one pan recipes. I like to cook the veggies in a separate pan for this recipe. The tomatoes take on a roasted flavor, bringing more umami to the dish and the peppers won’t overcook so that they don’t become mushy.