Shrimp Risotto

Shrimp Risotto for 6


  • 1    white onion diced
  • ½    cup red and yellow bell pepper diced
  • 3    cloves fresh garlic, chopped
  • 2    tablespoons fresh thyme, chopped
  • 1    tablespoon fresh rosemary
  • 1    ounces olive oil
  • 24    jumbo tiger shrimp, peeled & cleaned
  • Salt and pepper to taste
  • 2    cups Arborio rice
  • ½    cup white wine
  • 10    ounces chicken broth
  • 1    cup summer squash, diced
  • 3    ounces sweet butter
  • 1    ounce truffle oil
  • 3    ounces chives, chopped


Sautee onion, bell pepper, garlic, herbs with olive oil, over medium heat until the onions are soft.

Add the shrimp in the hot pan and cook lightly on both sides but leave raw in the middle. Salt and pepper to taste. Remove the shrimp from the pan and let cool off to the side.

Add the Arborio rice and mix with the onion and peppers in the pan over medium heat.

When the rice starts to stick in the pan, add the wine and keep stirring with a wooden spatula, when rice starts drying add chicken stock just to loosen the rice, repeat the action and keep on stirring, when the chicken stock is finished add water and continue until the rice starts to expand, then add the shrimp back to the pan and keep on stirring. Turn off the heat and let cool. The rice at this time should be al dente in the middle.

In a separate pan, precook the squash 2 to 3 minutes, just to keep the colors, and ice them.

To serve

Add the shrimp to the rice and cook over medium heat. Add the squash and ½ cup of water. Cut the butter into small pieces and stir into the pan until the mix looks creamy and done. (If the rice looks dry add some water, but not too much.) Drizzle with the truffle oil and sprinkle with chives.

Wine pairing: Pinot Blanc