(5) Curry Shrimp / Onions / Green Bell Peppers / Red Bell Peppers / Corn / Cherry Tomatoes Recipe

Directions

1. 1

   Prepare the Base

   In a large pot, heat the olive oil over medium heat. Add the diced onion, green bell pepper, red bell pepper, and garlic. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.

2. 2

   Add Rice and Spices

   Stir in the Arborio rice and curry powder. Cook for 2-3 minutes, allowing the rice to toast slightly and absorb the flavors.

3. 3

   Incorporate Broth

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

4. 4

   Add Shrimp and Vegetables

   In the last 5 minutes of cooking, add the shrimp, corn, and cherry tomatoes to the risotto. Stir gently and cook until the shrimp are pink and cooked through.

5. 5

   Season and Serve

   Season the risotto with salt and black pepper to taste. Remove from heat, garnish with chopped parsley, and serve warm.