Recipe: Shrimp & Veggie Risotto

If you’ve made risotto before, you can probably guess why I like to add wine to the recipe. Making risotto is a true labor of love. There are no cutting corners in this recipe, but trust me, it’s well worth it. Pour yourself a glass of wine (after you finish chopping the veggies) and get ready to sink your fork into this creamy-dreamy and oh-so satisfying dish!

Shrimp & Veggie Risotto
Author: [url href=”” target=”_blank”]Emma Hering[/url]
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
  • 1 C Risotto
  • 2 Tbsp Olive Oil
  • 1/2 White Onion (diced)
  • 1 Shallot (diced)
  • 2 C Chicken Stock/Broth
  • 1/2 C White Wine
  • 2 C Kale (substitute your favorite greens if you’d prefer)
  • 1 Large Yellow Squash
  • 1 Tbsp Minced Garlic
  • 1 lb Uncooked Shrimp (peeled)
  • 1 Lemon
  • 1 C Parmesan Cheese
  • Dash of Crushed Red Pepper
  • Salt and Pepper to taste
  • Optional: Rosemary
  1. In a large pan, sauté the white onion and shallot until soft on medium heat.
  2. In a sauce pan, heat chicken stock on low until it becomes warm.
  3. Add in the risotto and stir gently until edges become translucent.
  4. Pour in the wine and continue to gently stir on medium heat until dissolved.
  5. Add in chicken stock 1/2 C at a time and stir until risotto becomes thick and creamy.
  6. Keep repeating the above step until chicken stock has been absorbed completely.
  7. Remove risotto from direct heat.
  8. In a large pan, heat the olive oil, lemon, garlic and rosemary.
  9. Add veggies and sauté until soft.
  10. Add veggies to risotto once cooked.
  11. In the same pan as the veggies, cook shrimp until pink (add more olive oil if needed).
  12. Once cooked, add shrimp to vegetable and risotto mixture.
  13. Season with pepper, spices and parmesan cheese.
  14. Enjoy!

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