Risotto - with casserole option

Risotto makes a solid starch base where several items can be added to make a "casserole"-type dish. My favorite is adding diced shrimp, small scallops, peppers, leek and minced garlic to base risotto recipe.

Risotto - with casserole option
Risotto - with casserole option

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 2

    TB olive Oil

  • 2

    cups Arborio rice (1/2 cup per serving)

  • 6

    cups vegitable broth (or chichen broth)

  • For casserole:

  • 2

    TB olive oil

  • 2

    tsp minced garlic

  • 1

    medium leek (or small scallion)

  • 1

    red chili pepper

  • 1

    lb fresh shrimp, diced

  • 1/2

    pound baby scallops

  • 1

    red bell pepper

  • 1

    tsp black pepper

Directions

For risotto: 1. Bring broth (vegetable or chicken) to a boil in a separate pot. Reduce to a simmer and set aside. 2. In a heavy bottom skillet, heat 2 TB olive oil over medium-high heat. Add arborio rice and mix until evenly coated in oil. Continue to cook until rice start to toast (turn brown). 3. Add 1 - 2 cups of broth, allowing the rice to absorb the broth. Stir constantly. Continue to add 1 - 2 cups of broth to the rice once liquid is fairly well aborbed (don't allow all liquid to complete cook off). Continue until all broth has been added. Note: Adjust heat as necessary to keep a slow rolling boil but not too high to fry the rice. 4. Add grated parmesean and romero cheese to rice and serve. For casserole (prior to starting rissotto): 1. Dice the shrimp, leek/scallion, chili and red peppers. 2. Saute diced shrimp and scallops in 2 TB olive oil. Once seafood starts to turn color, add all vegetables, minced garlic and black pepper. 3. Continue to cook until seafood turn opaque in color. 4. Stir into risotto.

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