Recipe: Shrimp Risotto

Let's add some flavor into our lives. Join me and make some authentic Italian tradition. The classic Italian rice that many people will like. Risotto can be enjoyed in many ways. You may substitute the shrimp for chicken or sausage if you would like.

Ingredients
8 cups chicken broth
2 Tbsp olive oil
2 cups Arborio rice
1/2 cup white wine
1/2 lb fresh snow peas
1/2 cup of Zucchini, seeded and diced
1/4 cup of Red Bell Pepper, seeded and diced
1 ½ lbs popcorn shrimp
4 oz butter
1/2 cup Parmesan cheese
Salt and pepper to taste (white pepper)
1/2 Tsp. Dried Parsely
1/2 Tsp. Dried Oregeno
1/2 cup yellow onion, diced

Instructions
Heat the chicken broth in a large pan on low heat and set aside for future use.

Add oil into a pan and let it heat up a little on medium. Then add onions and wine to the pan and saute for about 2 minutes. Then add the rice and stir for about 1-2 minutes. Then add 1 cups of broth at a time until 4 cups of the broth has been absorbed. Make sure you stir frequently to prevent it from sticking all over the pan.

Add the Snow Peas, Zucchini, and Red Bell Peppers and simmer for about 1 minutes. Stir in the shrimp into the risotto and add 2 more cup of broth. Let it simmer until the broth has absorbed into the rice. You may add more broth if you would like the risotto to be creamier.

Finally remove from heat then add in the parsely, oregeno, parmesan cheese, and butter. Stir constantly until butter is completely melted and absorbed. Now you may add some salt and pepper to taste. Try it with my Salmon Florentine recipe.