Sun-Dried Tomato & Shrimp Risotto: Mushrooms & Parmesan

🥘 Ingredients

• arborio rice
  1 c
• black pepper
  1 tsp
• butter
  ½ tbsp
• button mushrooms
  8 oz
• chili flakes
  1 tsp
• garlic
  3 cloves
• garlic herb butter
  2 oz
• olive oil
  1 tbsp
• parmesan cheese
  ½ cup
• salt
  1 tsp
• scallions
  2 unit
• shrimp
  12 oz
• sun-dried tomato paste
  2 tbsp
• tomato
  1 unit
• veggie stock concentrate
  2 tbsp
• water
  5 c

🍳 Cookware

• medium pot
• large pan

1. 

   1

   In a medium pot , bring water to a boil, then reduce to a low simmer.

   water: 5 c
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add button mushrooms ; cook, stirring occasionally, until browned and slightly crispy ⏱️ 5 minutes . Season with salt and black pepper .

   olive oil: 1 tbsp, button mushrooms: 8 oz, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat a drizzle of olive oil in same pan over medium heat. Add scallions whites, garlic , arborio rice , and butter . Cook, stirring, until garlic is fragrant and rice is translucent ⏱️ 1 minute .

   scallions: 2 unit, garlic: 3 cloves, arborio rice: 1 c, butter: ½ tbsp
4. 

   4

   Add water, veggie stock concentrate , and half the sun-dried tomato paste to pan with rice mixture; stir until liquid has mostly absorbed.

   veggie stock concentrate: 2 tbsp, sun-dried tomato paste: 2 tbsp
5. 

   5

   Once risotto is done, stir in shrimp , mushrooms, diced tomato , garlic herb butter , half the parmesan cheese , and remaining sun-dried tomato paste. Cook, stirring occasionally, until tomato is softened ⏱️ 2 minutes . TIP: If risotto seems too thick, stir in another splash of water.

   shrimp: 12 oz, tomato: 1 unit, garlic herb butter: 2 oz, parmesan cheese: ½ cup
6. 

   6

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

   chili flakes: 1 tsp