NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Arborio rice

7 oz Shrimp

0.5 cup Tomato puree

1.5 cup Chicken broth

1 tsp Olive oil

1 tbsp Parmesan cheese

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a low simmer.

• 2

  Heat olive oil in a large skillet over medium heat, then sauté the diced onion and minced garlic until translucent and fragrant.

• 3

  Add the Arborio rice to the skillet, stirring for 2 minutes to lightly toast the grains.

• 4

  Pour in the tomato puree and one ladle of warm broth, stirring constantly until the liquid is mostly absorbed.

• 5

  Continue adding broth one ladle at a time, stirring frequently, until the rice is tender but still has a slight bite.

• 6

  While the rice cooks, sear the shrimp in a separate non-stick pan for 2 minutes per side until pink and cooked through.

• 7

  Gently fold the cooked shrimp, Parmesan cheese, sea salt, and black pepper into the creamy risotto.

• 8

  Remove from heat and garnish with torn fresh basil before serving.