I hope this isn't too similar to anything that's been posted before, but I make it at least once a week and I think it's great! Bear with me on the measurements as I'm trying to convert british to american
Shrimp risotto (feeds 2)
half an onion, finely diced
2 or 3 mushrooms, chopped
2 teaspoons tomato paste
1.5 to 2 cups risotto rice (arborio or carnoroli)
about 6 to 8 cups hot fish stock( I use a stock cube dissolved in boiling water)
1 cup of shrimp( frozen are fine)
Saute the onion in a little water or oilspray for about 5 minutes, add the mushrooms, cook until soft. Add the tomato paste and rice, experiment to find out the right portion size ( mine are always big!) then slowly add the stock, stirring constantly while simmering.After you've added most the stock, tip in the shrimp. Taste after about 20 minutes to see how soft it is ( I prefer quite soft) and add seasoning (salt,pepper,herbs) to taste. If you can tolerate it, it's nice with some lowfat mozzarella cheese stirred in. Enjoy!
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Sarah
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shrimp risotto
