Garlic Shrimp and Kale Risotto

Risotto is one of my favourite dishes, and I love different variations of it. It is not complicated to make but does require patience. If you have not made your own risotto, I recommend you give it a try! Thus, I wanted to share my recipe for an easy Garlic Shrimp and Kale Risotto to ease you into the risotto-making life. I previously shared myD’Ambrosio family risotto, but today’s recipe takes a spin on that classic favourite. Feel free to let me know your risotto is enjoyed when you arehosting your next dinner party.

• Prep time: 20 minutes
• Cook time: 40 minutes
• Serving: 6

Ingredients:

• 4 cups of vegetable stock
• 2 Tbsp olive oil
• 1 cup of Arborio rice
• 1/2 medium onion, chopped
• 1 celery stalk, chopped
• 2-3 cloves of garlic, minced
• 1 red pepper, chopped
• ½ cup white wine
• 1 cup mushrooms, sliced
• 2 cups shrimp (I purchased pre-cooked)
• 1 cup kale, chopped into bite-size pieces
• 1 tsp dried oregano
• ½ cup parmesan cheese

Directions for this Garlic Shrimp and Kale Risotto:

1. Firstly, bring 4 cups of vegetable stock to boil in a pan, then reduce heat and simmer on low heat.
2. Then, heat oil in a deep pan then add rice and cook on low heat stirring constantly until rice grains are translucent and coated in oil (2-3 minutes)
3. Add garlic, onion, celery, peppers to the rice and stir for 3-4 minutes
4. Add white wine to vegetables and rice and then follow with oregano.
5. Gradually add vegetable stock, ONE ladleful at a time.
6. Stir gradually and add another ladleful when the liquid becomes absorbed. Cook for 20 minutes, medium heat until all liquid is absorbed & creamy.
7. Add shrimp and kale 5 minutes before the end of cooking and season and stir to combine ingredients.
8. Remove risotto from heat and stir in half of the parmesan cheese.
9. Finally, transfer to serving plates, then add remaining cheese and garnish with parsley.

Garlic Shrimp and Kale Risotto

Yield: 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This Garlic Shrimp and Kale Risotto is a great way to ease into making risotto for the first time. Tastes so good, you won't believe how easy it was!

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Ingredients

• 4 cups of vegetable stock
• 2 Tbsp olive oil
• 1 cup of Arborio rice
• 1/2 medium onion, chopped
• 1 celery stalk, chopped
• 2-3 cloves of garlic, minced
• 1 red pepper, chopped
• ½ cup white wine
• 1 cup mushrooms, sliced
• 2 cups shrimp (I purchased pre-cooked)
• 1 cup kale, chopped into bite-size pieces
• 1 tsp dried oregano
• ½ cup parmesan cheese

Instructions

1. Firstly, bring 4 cups of vegetable stock to boil in a pan, then reduce heat and simmer on low heat.
2. Then, heat oil in a deep pan then add rice and cook on low heat stirring constantly until rice grains are translucent and coated in oil (2-3 minutes)
3. Add garlic, onion, celery, peppers to the rice and stir for 3-4 minutes
4. Add white wine to vegetables and rice and then follow with oregano.
5. Gradually add vegetable stock, ONE ladleful at a time.
6. Stir gradually and add another ladleful when the liquid becomes absorbed. Cook for 20 minutes, medium heat until all liquid is absorbed & creamy.
7. Add shrimp and kale 5 minutes before the end of cooking and season and stir to combine ingredients.
8. Remove risotto from heat and stir in half of the parmesan cheese.
9. Finally, transfer to serving plates, then add remaining cheese and garnish with parsley.