Shrimp Risotto With Summer Vegetables

Name: Shrimp Risotto With Summer Vegetables
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio Rice; 227 grams asparagus, cut into 2 inch pieces, tough ends removed; 237 milliliters dry white wine; 3 Tbsps extra virgin fruity flavored olive oil; 59 milliliters chopped fresh basil; 1 x garlic head, minced; 340 grams white button mushroom, sliced; 118 milliliters freshly grated Parmesan cheese; 5 servings Additional grated Parmesan cheese for finish; 5 servings sea salt and black pepper to taste; 2 mediums shallots; 454 grams uncooked large shrimp, peeled (save the shells), deveined; 454 grams spinach leaves, thoroughly cleaned of sand and tough stems removed; 227 grams sugar snap peas, ends snapped off; 1 liters homemade chicken or turkey stock; 454 grams vine ripe tomatoes, chopped; 355 milliliters chopped yellow onion

You can never have too many main course recipes, so give Shrimp Risotto With Summer Vegetables a try. This recipe serves 5. Watching your figure? This gluten free and pescatarian recipe has 769 calories, 51g of protein, and 24g of fat per serving. Head to the store and pick up turkey stock, spinach leaves, button mushroom, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 26 minutes.

Ingredients

Servings:

355milliliters

Arborio Rice 227grams

asparagus, cut into 2 inch pieces, tough ends removed 237milliliters

dry white wine 3Tbsps

extra virgin fruity flavored olive oil 59milliliters

chopped fresh basil 1

x garlic head, minced 340grams

white button mushroom, sliced 118milliliters

freshly grated Parmesan cheese 5servings

Additional grated Parmesan cheese for finish 5servings

sea salt and black pepper to taste 2mediums

shallots 454grams

uncooked large shrimp, peeled (save the shells), deveined 454grams

spinach leaves, thoroughly cleaned of sand and tough stems removed 227grams

sugar snap peas, ends snapped off 1liters

homemade chicken or turkey stock 454grams

vine ripe tomatoes, chopped 355milliliters

chopped yellow onion

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.