Grilled Shrimp Risotto

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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 2 servings
Calories: 663kcal

Equipment

  • wooden skewers

Ingredients

Bruschetta

  • 6 slices Crusty bread sliced thin about 1/2 inch thick
  • 1/2 cup Tomatoes diced
  • 1 tsp Red onion minced
  • 1 clove Garlic grated
  • 1 tsp Red wine vinegar
  • 1 tsp Fresh basil chopped
  • 2 tsp Extra-virgin olive oil

Risotto

  • 8 oz Shrimp peeled and deveined tail off
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic powder
  • 1 TBSP Lemon juice
  • 2 tsp Extra-virgin olive oil plus more for drizzling
  • 2 TBSP Butter
  • 3 TBSP Shallot minced
  • 2 cloves Garlic minced
  • 3/4 cup Arborio rice
  • 4 cups Chicken broth may not need it all
  • 1 TBSP Fresh parsley chopped
  • 2 TBSP Parmesan cheese grated
  • 1 tsp Lemon zest

Orange Basil Water

  • 18 oz Water
  • 1 Orange peel from 1 orange
  • 2 tbsp Fresh basil whole leave
US Customary - Metric

Instructions

Orange Basil Water

  • Fill a pitcher with water, stir in the orange peel and basil leaves. Refrigerate for at least 1 hour prior to serving.

Bruschetta

  • Preheat the oven to 350°F.
  • Place sliced bread on a baking sheet and drizzle with oil, bake in the oven until golden brown.
  • Mix together the tomatoes, onion, garlic, vinegar, basil, and olive oil in a bowl and season with salt and pepper to taste.
  • Spoon the bruschetta mixture onto the bread.

Risotto

  • In a bowl mix the shrimp, paprika, garlic powder, lemon juice, and season with salt and pepper. Set aside.
  • Heat the olive oil and butter in a pot over medium heat. Add the shallots and garlic; sauté for 2-3 minutes.
  • Add the rice and stir around to toast the outside of the rice for about 2 minutes. Add 2 ladles of the broth and stir, bring to a simmer.
  • Repeat this process adding a ladle or two of broth as it is absorbed by the rice until you have used almost all of the broth - it should take about 20-25 minutes.
  • Heat a grill on medium high heat. Thread the shrimp onto skewers. Grill on both sides until nicely charred and firm. (Cooked through to an internal temperature of 120 degrees)
  • Once the rice is tender and creamy and most of the broth has been absorbed, stir in the parmesan cheese. Remove from heat, and season with salt and pepper to taste.
  • Serve the risotto with shrimp. Top with lemon zest, and drizzle with a little olive oil.

Nutrition

Calories: 663kcal | Carbohydrates: 57g | Protein: 37g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 172mg | Sodium: 1414mg | Potassium: 756mg | Fiber: 3g | Sugar: 2g | Vitamin A: 814IU | Vitamin C: 24mg | Calcium: 117mg | Iron: 5mg

Grilled Shrimp Risotto

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 2 servings
Calories 663 kcal

Equipment

  • wooden skewers

Ingredients
 
 

Bruschetta

  • 6 slices Crusty bread sliced thin about 1/2 inch thick
  • 1/2 cup Tomatoes diced
  • 1 tsp Red onion minced
  • 1 clove Garlic grated
  • 1 tsp Red wine vinegar
  • 1 tsp Fresh basil chopped
  • 2 tsp Extra-virgin olive oil

Risotto

  • 8 oz Shrimp peeled and deveined tail off
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic powder
  • 1 TBSP Lemon juice
  • 2 tsp Extra-virgin olive oil plus more for drizzling
  • 2 TBSP Butter
  • 3 TBSP Shallot minced
  • 2 cloves Garlic minced
  • 3/4 cup Arborio rice
  • 4 cups Chicken broth may not need it all
  • 1 TBSP Fresh parsley chopped
  • 2 TBSP Parmesan cheese grated
  • 1 tsp Lemon zest

Orange Basil Water

  • 18 oz Water
  • 1 Orange peel from 1 orange
  • 2 tbsp Fresh basil whole leave

Instructions
 

Orange Basil Water

  • Fill a pitcher with water, stir in the orange peel and basil leaves. Refrigerate for at least 1 hour prior to serving.

Bruschetta

  • Preheat the oven to 350°F.
  • Place sliced bread on a baking sheet and drizzle with oil, bake in the oven until golden brown.
  • Mix together the tomatoes, onion, garlic, vinegar, basil, and olive oil in a bowl and season with salt and pepper to taste.
  • Spoon the bruschetta mixture onto the bread.

Risotto

  • In a bowl mix the shrimp, paprika, garlic powder, lemon juice, and season with salt and pepper. Set aside.
  • Heat the olive oil and butter in a pot over medium heat. Add the shallots and garlic; sauté for 2-3 minutes.
  • Add the rice and stir around to toast the outside of the rice for about 2 minutes. Add 2 ladles of the broth and stir, bring to a simmer.
  • Repeat this process adding a ladle or two of broth as it is absorbed by the rice until you have used almost all of the broth - it should take about 20-25 minutes.
  • Heat a grill on medium high heat. Thread the shrimp onto skewers. Grill on both sides until nicely charred and firm. (Cooked through to an internal temperature of 120 degrees)
  • Once the rice is tender and creamy and most of the broth has been absorbed, stir in the parmesan cheese. Remove from heat, and season with salt and pepper to taste.
  • Serve the risotto with shrimp. Top with lemon zest, and drizzle with a little olive oil.

Nutrition

Calories: 663kcalCarbohydrates: 57gProtein: 37gFat: 31gSaturated Fat: 7gCholesterol: 172mgSodium: 1414mgPotassium: 756mgFiber: 3gSugar: 2gVitamin A: 814IUVitamin C: 24mgCalcium: 117mgIron: 5mg
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