Shrimp and Mushroom Risotto wit Green Beans and Tomato Sauce
Risotto is often thought of as a stand-alone dish with only rice and perhaps a protein on top. We happened to have some fresh green beans from the garden and wanted to marry the two together. I thought a hearty fire-roasted tomato sauce would be the trick and it worked beautifully! You can of course make the Risotto by itself, or try it our way atop a sauce with added vegetables!
Ingredients
For the Risotto
For the Shrimp
For the Green Beans and Tomato Sauce
Instructions
Start the Risotto
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Add chicken stock to one stock pot and heat to a simmer. In the second stock pot, coat the bottom with olive oil and heat over medium-high heat. Add shallots and mushrooms, stir every 30 seconds and sauté for two minutes, then add garlic and sauté for 1 minute. Add 1 Tbsp oil, then add arborio rice to the pan. Sautee for 3-5 minutes until the rice begins to toast and turns translucent. This will add a nutty flavor. Begin adding the stock 1-2 ladles at a time and stir with a wooden spoon. Stir, stir, stir. As the water gets soaked up by the rice, keep adding more stock and stir. If the risotto gets too firm, you can always add more stock, but be careful not to overcook it. Taste the risotto for doneness after about 20 minutes. You will stir for about 25-30 minutes. Once the risotto is almost done, add the parmesan cheese and stir.
Cook the shrimp
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While the risotto is cooking, between stirring, toss the shrimp with the paprika, garlic, onion, salt, and pepper in a bowl. Heat a large skillet over medium-high heat and coat the bottom with olive oil. The oil will start to shimmer. Place the shrimp in the pan for 2-3 minutes per side. Don't forget to check the risotto, add water, and stir. Watch the edges of the shrimp to start turning opaque white, then you know to flip them. Once they are fully opaque, pull them from the skillet and set on a plate and cover to rest. Be careful not to overcook them.
Prepare the Green Beans and Tomato Sauce
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In the same skillet, add more oil and green beans, salt, and pepper over medium-high heat. Saute the beans for 3-5 minutes until they begin to soften. You can add a splash of water to help steam them a bit and cook faster. Check your risotto! Once the beans begin to bend, add the sliced garlic and saute for one minute. Add the can of tomatoes, stir everything together and heat until the tomatoes are steaming. Reduce the heat to simmer and cook until the beans are just under your desired firmness. Cover and let sit until the risotto is done.
Plating the dish
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Serve in large bowls. Place tomato and green beans in the base of the bowl. Spoon risotto in the center and top with the cooked shrimp. Garnish with fresh parsley, basil, or chives. Enjoy!
Note
Instead of chicken stock, try chicken bouillon concentrate from Better than Bouillion by adding to boiling water. This allows you to adjust the concentration of the stock flavor to your liking. I like my chicken stock to be stronger than typical store bought.