Shrimp Risotto
| 1 lb | Mirabel Raw Pacific White P&D Tail-on Shrimp (21/25 ct), thawed |
| 3 tbsp | olive oil |
| 1 tbsp | butter |
| 2 | garlic cloves |
| 1-1/2 cups | chopped onions |
| 1-1/2 cups | Arborio rice, uncooked |
| 1 cup | dry white wine |
| 6 cups | chicken stock |
| 1 cup | sliced mushrooms |
| 1 cup | baby spinach |
| 1/2 cup | freshly grated Parmesan cheese |
| 1/4 cup | chopped fresh basil |
| 1 | lemon, grated |
INSTRUCTIONS
Heat 15 mL (1 tbsp) oil and butter in skillet and add garlic and shrimp. Sauté 2-3 minutes until shrimp are pink. Remove from heat and set aside.
Heat 30 mL (2 tbsp) oil in large heavy saucepan over medium heat.
Add sliced mushrooms and chopped onion and sauté until tender, about 5 minutes. Add rice and stir until edge of rice is translucent but centre is still opaque, about 2 minutes.
Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes.
Add 175 mL (3/4 cup) chicken stock. Simmer until almost all stock is absorbed, stirring often, about 2 minutes. Continue to add stock 175mL (3/4 cup) at a time, until rice is just tender and mixture is creamy, stirring often and allowing most of the3stock to be absorbed after each addition, about 25 minutes total.
During last 5 minutes, add spinach, stirring and allowing spinach to wilt. Mix in Shrimp, 125 mL (1/2 cup) Parmesan cheese, and basil.
Season Risotto to taste with salt and pepper. Spoon Risotto into shallow bowls, garnish with lemon zest and serve.
Recipe provided by High Liner Foods Inc.
