WHAT YOU NEED:
- Shrimp
- Arborio Rice
- Veggie Stock
- White Wine
- Trumpett Mushrooms
- Portabello Mushrooms
- Yellow Onion
- Shallot
- Garlic
- Parsley
- Butter
- Parmesan Reggiano
- Seasonings
HOW TO MAKE IT:
- Chop up all the veggies.
- Add the garlic, yellow onion, and shallot to a medium heat pan.
- Add the arborio rice for 1-2 minutes.
- Cook risotto according to box instructions. The box calls for just stock, but I use 2 cups of veggie stock and 1 cup of white wine.
- Add the mushrooms.
- Season the shrimp.
- Add about ΒΌ cup of white wine to another pan and a spoonful of butter. Add the seasoned shrimp to the pan with the tails on.
- Shred some parmesan and add to the risotto.
- Chop some parsley and add to the risotto.
- Once the liquid is absorbed in the rice, it is ready!
- Assemble the bowl with the risotto on the bottom, then the shrimp.
- Top with some more parmesan and parsley!