Page 62 - 2019TOHCookbook
P. 62
BAKER-BONCALDO | BRAINTREE, MA | SERVES 5-7 AS A MAIN COURSE, 8-10 AS A SIDE DISH
This is our “Go To” recipe, that never fails looking elegant but is great for last minute guests who pop by. Ben considers it a favorite “Comfort Food” on a cold night.
INGREDIENTS
1 lb. peeled, uncooked shrimp 1 tsp. chopped garlic
1 sweet onion, chopped
1 cup uncooked risotto
1 cup white wine (Chardonnay or flat Asti/Prosecco) *May be omitted 32 oz. chicken broth
1 jar small carrots
INSTRUCTIONS
1. In Dutch oven, heat olive oil, onions until soft. Add garlic and stir. Add shrimp and sauté until light pink (do not overcook). Remove shrimp to separate bowl and put aside.
2. In Dutch oven with heated onion and garlic, add 1-cup risotto. Stir until lightly toasted. Add 1-cup chicken broth. Stir and let cook on medium heat until absorbed.
Continue to add 1-cup broth until all liquid is absorbed.
3. If using add wine last, stir and cook in until absorbed. Add carrots, reserved shrimp stir to combine.
4. Serve garnished with fresh parsley.
Enjoy!
54
RISOTTO WITH SHRIMP
