Shrimp and Sun-Dried Tomato Risotto

🥘 Ingredients

• arborio rice
  1 c
• black pepper
  1 tsp
• butter
  3 tbsp
• chili flakes
  1 pinch
• chives
  2 tbsp
• cooking oil
  1 tbsp
• demi-baguette
  1 unit
• dijon mustard
  1 tsp
• garlic powder
  ½ tsp
• italian cheese blend
  ½ cup
• olive oil
  1 tbsp
• onion
  ½ unit
• salt
  1 tsp
• seafood stock concentrate
  1 unit
• shrimp
  ½ lb
• sun-dried tomatoes
  2 tbsp
• tomato
  1 unit
• tomato paste
  1 tbsp
• veggie stock concentrate
  1 unit
• white wine vinegar
  1 tbsp

🍳 Cookware

• medium pot
• small bowl
• large pan
• large pan

1. 

   1

   In a medium pot , bring 5 cups water, seafood stock concentrate , and veggie stock concentrate to a boil. Once boiling, reduce to a low simmer. Reserve ¼ cup stock in a small bowl for later.

   seafood stock concentrate: 1 unit, veggie stock concentrate: 1 unit
2. 

   2

   Wash and dry produce. Halve, peel, and finely dice half onion . Thinly slice sun-dried tomatoes . Finely dice tomato . Thinly slice chives .

   onion: ½ unit, sun-dried tomatoes: 2 tbsp, tomato: 1 unit, chives: 2 tbsp
3. 

   3

   Melt 1 TBSP butter in a large pan over medium heat. Add diced onion and a pinch of salt . Cook, stirring occasionally, until softened ⏱️ 5 minutes .

   butter: 3 tbsp, salt: 1 tsp
4. 

   4

   Add arborio rice and half tomato paste . Stir until paste has darkened ⏱️ 2 minutes . Reduce heat to medium low and add 1 cup hot stock and ½ tsp salt. Stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and risotto is creamy ⏱️ 20 minutes . In the last minute of cooking, stir in sun-dried tomatoes.

   arborio rice: 1 c, tomato paste: 1 tbsp
5. 

   5

   While risotto cooks, halve demi-baguette lengthwise. Heat a drizzle of olive oil and ¼ tsp garlic powder in a second large pan over medium heat. Stir to combine. Add baguette, cut sides down, and press down lightly to toast until golden ⏱️ 3 minutes . Turn off heat. Remove garlic bread from pan and sprinkle with a pinch of salt and black pepper . Set aside. Wipe out pan.

   demi-baguette: 1 unit, olive oil: 1 tbsp, garlic powder: ½ tsp, black pepper: 1 tsp
6. 

   6

   Rinse shrimp under cold water and pat dry with paper towels. Season shrimp with salt and pepper. Heat a large drizzle of cooking oil in same pan over high heat. Once pan is hot, add shrimp, remaining garlic powder, and a pinch of chili flakes to taste. Cook, stirring occasionally, until shrimp are opaque and almost cooked through ⏱️ 3 minutes .

   shrimp: ½ lb, cooking oil: 1 tbsp, chili flakes: 1 pinch
7. 7

   Lower heat to medium; add tomato, white wine vinegar , half dijon mustard , and reserved stock. Cook, stirring occasionally, until sauce is thickened and shrimp are cooked through ⏱️ 2 minutes . Remove from heat and stir in 1 TBSP butter.

   white wine vinegar: 1 tbsp, dijon mustard: 1 tsp
8. 8

   Once risotto is cooked, remove from heat and stir in italian cheese blend , half chives, and 2 TBSP butter until melted. If risotto is too thick, stir in a splash of remaining stock or plain water. Taste and season generously with salt and pepper.

   italian cheese blend: ½ cup
9. 9

   Halve garlic bread on a diagonal. Divide risotto between plates or shallow bowls and top with shrimp and sauce from pan. Garnish with remaining chives and serve with garlic bread on the side.