Blackened Shrimp Risotto Recipe
Corn / Grape Tomatoes / Button Mushrooms
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Shrimp
In a bowl, toss the shrimp with paprika, cayenne pepper, salt, and black pepper. Set aside.
- 2
Cook the Shrimp
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until blackened and cooked through. Remove from skillet and set aside.
- 3
Sauté Vegetables
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Sauté the onion and garlic until translucent. Add the sliced mushrooms, corn, and grape tomatoes, cooking until softened.
- 4
Cook the Risotto
Stir in the Arborio rice and cook for 1-2 minutes to toast the rice. Gradually add the broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente.
- 5
Combine and Serve
Once the risotto is cooked, stir in the remaining butter and the cooked shrimp. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.
