Five Blackened Shrimp / Green Bell Peppers / Mushrooms / Grape Tomatoes Recipe
Risotto
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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 blackening seasoning until well coated. Set aside.
- 2
Sauté Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent. Add green bell pepper and mushrooms, cooking until softened.
- 3
Toast the Rice
Add the arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.
- 4
Add Broth Gradually
Slowly add the chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This should take about 18-20 minutes.
- 5
Cook the Shrimp
In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the blackened shrimp and cook for 3-4 minutes until they are pink and cooked through.
- 6
Combine and Finish
Once the risotto is creamy and the rice is al dente, stir in the grape tomatoes, cooked shrimp, butter, and parmesan cheese. Season with salt and pepper to taste.
- 7
Serve
Serve the risotto immediately, garnished with additional parmesan cheese if desired.
