Sun-Dried Tomato & Shrimp Risotto

🥘 Ingredients

• Parmesan
  6 tbsp
• arborio rice
  1.5 c
• chili flakes
• garlic
  2 clove
• garlic herb butter
  1 tbsp
• mushrooms
  16 oz
• olive oil
• pepper
• plain butter
  1 tbsp
• risotto
• salt
• scallion greens
• scallion whites
  2 unit
• simmering water
• stock concentrates
  4 unit
• sun-dried tomato paste
  4 oz
• tomato
  2 unit

🍳 Cookware

• large pot
• large pot
• pot

1. 

   1

   Wash and dry all produce. Thinly slice scallions, separating white and green parts. Mince garlic. Dice tomatoes into ¼-inch pieces.
2. 

   2

   Heat a drizzle of olive oil in a large pot over medium-high heat. Add mushrooms ; cook, stirring occasionally, until browned and slightly crispy, ⏱️ 5-7 minutes . Season with salt and pepper . Turn off heat; transfer to a plate. Wipe out pot.

   olive oil, mushrooms: 8 oz, salt, pepper
3. 

   3

   Heat a drizzle of olive oil in the same large pot over medium heat. Add scallion whites , garlic , arborio rice , and ½ tbsp plain butter (1 tbsp for 4 servings). Stir until garlic is fragrant and rice is translucent, ⏱️ 1-2 minutes . Season with salt and pepper .

   olive oil, scallion whites: 2 unit, garlic: 2 clove, arborio rice: 1.5 c, plain butter: 1 tbsp, salt, pepper
4. 

   4

   Add ½ cup simmering water , stock concentrates , and half the sun-dried tomato paste to the pot , stirring until liquid is mostly absorbed. Add remaining simmering water ½ cup at a time, stirring until mostly absorbed, until rice is al dente and risotto is creamy, ⏱️ 25-30 minutes . If you prefer a more al dente risotto, cook it for less time.

   simmering water, stock concentrates: 4 unit, sun-dried tomato paste: 2 oz
5. 

   5

   Once risotto is done, stir in mushrooms , tomato , garlic herb butter , and half the Parmesan (save the rest for serving), along with remaining sun-dried tomato paste . Cook, stirring occasionally, until tomato is softened, ⏱️ 2-3 minutes . If risotto seems too thick, stir in another splash of liquid. Turn off heat. Stir in a pinch of chili flakes if desired. Taste and season with salt and pepper .

   mushrooms: 8 oz, tomato: 2 unit, garlic herb butter: 1 tbsp, Parmesan: 6 tbsp, sun-dried tomato paste: 2 oz, chili flakes, salt, pepper
6. 

   6

   Divide risotto risotto between bowls. Top with scallion greens and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.

   risotto, scallion greens, chili flakes