Shrimp and Broccoli Risotto

Shrimp and Broccoli Risotto

I did my grocery shopping yesterday and planned my menus for the entire week. While I was at the store I mentally went down my shopping list and was so proud of myself for getting everything I needed. I never seem to be able to make it to the grocery store with a written list, I leave them in the car, at home, in my pocket etc. I have tried to put the list on my phone and of course I forget its there. I am just not a list follower I guess.

Anyway, I came home, unloaded all the groceries and put them away and realized I forgot to buy the chicken for the Jerk Chicken sandwiches I was going to make. After debating going back to the grocery store I went the lazy route and switched my dinners around and made shrimp and broccoli risotto. It’s hard to top a warm and creamy risotto, its easy to make and super delicious. If you do not like shrimp, you can use cooked chicken in its place.

Shrimp and Broccoli Risotto

2 pounds of raw shrimp, peeled and deveined

1 12oz package of frozen broccoli

2 cups of Arborio rice

8 cups of chicken broth

1 white onion, chopped

4 cloves of garlic, chopped

2 Tbs olive oil

1 Tbs Italian seasonings

1tsp cayenne pepper (optional)

1-1 1/2 cups fresh grated Parmesan cheese

Use a big pan (I used my wok) and cook the onion and garlic in the olive oil on medium-medium high until they are starting to turn translucent. Add the two cups of rice and stir well, let the rice cook for about a minute. Add about 1/2 of a cup of broth at a time stirring. Only add more broth once the other has been absorbed. Keep stirring and adding broth until you have about 2 cups left to add. Add the frozen broccoli and the shrimp and stir into another 1/2 cup of broth. Once all the broth is added and absorbed, stir in the Parmesan cheese and the seasonings. Cover and turn the heat off and let sit for about 5 minutes and serve.

This recipe is easy and it makes about 6 good size servings. Enjoy!

Happy Cooking