Tiger Shrimp Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

2. 2

   Cook the Butternut Squash

   Add the diced butternut squash to the skillet and cook for about 5 minutes until slightly softened.

3. 3

   Add Mushrooms and Brussels Sprouts

   Stir in the sliced Cremini mushrooms and halved Brussels sprouts. Sauté for another 5-7 minutes until the vegetables are tender.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.

5. 5

   Add Broth Gradually

   Begin adding the vegetable broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and cooked al dente.

6. 6

   Cook the Shrimp

   In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the tiger shrimp and season with salt and black pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque.

7. 7

   Combine and Finish

   Once the risotto is cooked, stir in the remaining tablespoon of butter and the shaved Parmesan cheese. Adjust the seasoning with salt and black pepper to taste.

8. 8

   Serve

   Plate the risotto and top with the cooked tiger shrimp. Garnish with fresh parsley and additional Parmesan if desired.