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Curry Shrimp Risotto

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • ½ cup chopped carrots
  • ½ cup frozen peas
  • 1 shallot diced
  • 1 clove garlic minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 4 cups chicken stock
  • 1 ½ teaspoon curry powder
  • 1 lb shrimp peeled and devined
  • ¼ cup Parmesan cheese
  • Salt and Pepper to taste
US Customary - Metric

Instructions

  • Place chicken stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.
  • Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon of butter to pan; swirl to coat.
  • Add carrots and cook for 5 minutes. Add shallots and cook for 2 minutes and add garlic.
  • Stir in rice, and cook for 3-4 minutes, stirring constantly. Increase heat to medium and add wine. Add ½ cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly.
  • Continue adding remaining stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.  Add curry powder, shrimp and peas when last portion of stock is added.
  • Cover pot and remove from heat to allow the shrimp to cook till pink. Right before you serve the risotto, stir in the cheese and season with salt and black pepper.