This is a quick 3 part process. Not quite “throw it in and walk away”, but close to it. Compared to stove top Risotto this is a snap!
The Old Bay seasoning adds a tad bit of kick to take it up a notch. I can feel the spice a bit but, my husband still adds hot Sauce. Arborio rice makes this one happen.
You may also be interested in my Risotto with Broccoli and Mushrooms…link here. Risotto with Broccoli & Mushroom. IP
Serves 2 large servings with some leftovers
1-16 oz Bag of raw Frozen Shrimp (I use peel-ON Shrimp) You will need to partially thaw them in cold water just until they are peel-able and partly thawed. It’s ok if they thaw before you put them in but they need to be really cold because they cook fast. ( 3-5 min).
1 c onion Chopped into small pieces
3 cups Chopped Broccoli (smaller pieces).
1 c Arborio Rice.
2 Tbsp Garlic.
2 Tbsp Costco’s Better than Bullion Chicken and 2 3/4-3 c water (or 2 3/4- 3 c Chicken Broth + 1/4 tsp Salt and 1/4 tsp sugar) 3 cups makes it creamier.
3/4 stick Butter.
1 Tbsp Evoo.
1 tsp Old Bay seasoning (more if you like it more spicy but it has salt in it so adjust elsewhere for salt if you use more)
Optional: 1/2 c Parmesean to be stirred in at the end.
Hot peppers ? for garnish if you like heat .
Turn Pot to Sauté Low, (Low prevents browning Butter and Rice on the bottom) and toss in the EVOO and Butter, let it melt, then stir before adding the Onion and Garlic. Stir around for a few seconds and let them cook for about 2-3 minutes then throw in the Arborio Rice .
Stir a few times and let set and sizzle for about 2-3 minutes. Add the Old Bay and Then the water/broth/ bullion and deglaze any brown that may have formed on the bottom.
Set time for 4 min/ 10 min NPR. While it’s cooking
Turn the Pot off and Back onto Saute..
Stir Risotto, add Broccoli and stir It in… put the lid on for a 3 minutes, and let it set to cook a bit. You may have to toggle between sauté and off so that the rice doesn’t burn. Do this next part fast so that not too much steam escapes….Take the lid off quickly and stir the Risotto, then add the Shrimp and bury them Deep into the Rice and Broccoli . Put the lid back on and turn the pot completely off. You will have to toggle between off and on to sauté again, turning it back on and then off a couple of times. Leave the Shrimp to cook for 3 minutes. Stir again and bury any undone Shrimp… It will still be bubbling. Once the Shrimp are all done, Open the lid and add Parmesan Cheese if your using it. Stir once more scraping the bottom to get any browning rice off.
Serve up and enjoy.
