| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 3 cups chicken stock
- One 28-ounce can diced tomatoes
- 1 pound large shrimp (25/30 count), peeled, deveined, tail on
- 5 tablespoons olive oil
- 2 teaspoons crushed red pepper flakes, plus more for garnish, optional
- Kosher salt and freshly ground black pepper
- 1 medium onion, diced
- 2 cups arborio rice
- 4 cloves garlic, minced
- 1/4 cup vodka
- 1/2 cup fresh parsley leaves, minced
- 2 tablespoons butter
- Grilled bread, for serving
Instructions
- Combine the chicken stock and diced tomatoes in a saucepan, bring to a simmer and keep at a simmer.
- Heat a large Dutch oven over high heat. In a bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 teaspoon of the crushed red pepper and some salt.
- Add the shrimp in an even layer to the Dutch oven. Without stirring the shrimp, sear each side hard until golden brown and just barely cooked through, about 2 minutes a side. Transfer the shrimp to a baking sheet.
- Lower the heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper and the remaining 1 teaspoon crushed red pepper and saute until the onion is translucent, about 5 minutes. Add the rice, stir to coat and cook until lightly toasted, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the vodka, scraping the bits off the bottom. Simmer for 1 minute, then add 1 cup of the hot stock mixture and cook, stirring occasionally, until all the stock is absorbed. Continue to cook, adding the stock mixture a ladle at a time, until the rice is creamy but still somewhat firm in texture, 15 to 20 minutes.
- Add the shrimp and any accumulated juices to the pan. Add another ladle of the stock mixture, cover and gently simmer until the shrimp is perfectly cooked, 3 to 4 minutes. Add the parsley and butter and stir. Season with salt and pepper. Garnish with more crushed red pepper if desired and serve with grilled bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 848 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 9 g |
| Sugar | 10 g |
| Protein | 38 g |
| Cholesterol | 203 mg |
| Sodium | 1593 mg |
Reviews
Excellent. We did make an addition however by adding some white wine near the end which added more flavor. We thoroughly enjoyed this recipe. We would definitely add this recipe to our repertoire!
Subbed cauliflower rice for the risotto without making any other changes to the recipe and it was WONDERFUL!! We Loved it!!
Delicious, we love Risotto so this was a perfect and different recipe.
Great recipe! I reduced the amount of rice to 1 1/2 cups, but used the same amount of liquid. It turned out creamy and delicious!
Delish. Will make it again !
So good! I did need 4 cups chicken broth. Turned out great!
Wonderful flavor. I did have to use 4 cups of stock to get the desired result but in all fairness it was my first time making risotto. The spice was delicious and I am not a huge fan of spice but it wasn’t too much for me..(my family was surprised ). I will definitely make this again.
Perfectly wonderful recipe. Will be repeated often. Thanks
Very good, with just the right spice level. Will definitely make again.
Husband said it was THE best risotto I’ve ever made…and I’ve made lots, great job Jeff…it was very flavorful.