Kale & Seafood Risotto
Author: 
Serves: 4
 
Ingredients
  • 2 tablespoons Rich and Creamy MELT
  • 1 large yellow onion, finely diced
  • 2 cloves of garlic, finely minced
  • 1½ cups Arborio rice
  • 1½ cup white wine
  • 3½ cups chicken stock, divided
  • 2 cups kale
  • 1 lb. baby shrimp, peeled & deveined
  • ½ cup grated parmesan cheese
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon salt
*optional ingredients can include: 2 cups chopped zucchini and substitute ½ lb. baby shrimp for ½ lb. calamari rounds
    Instructions
    1. In a medium-sized saucepot, heat MELT over medium high heat.
    2. Add in the onions and cook, stirring occasionally until onions are translucent (about 5-7 minute).
    3. Add in garlic & cook 1 additional minute.
    4. Add in the Arborio rice & stir to coat the rice with oil. Toast the rice for 1 minute until fragrant.
    5. Add in the white wine & stir vigorously to deglaze the pan. Simmer until the wine is mostly absorbed (about 3 minutes).
    6. Add in the chicken stock ½ cup at a time & allow the stock to be absorbed into the rice before adding more.
    7. Continue until only ½ cup of chicken stock is left.
    8. As you add in the last ½ cup of chicken stock, stir in kale & shrimp.
    *for extra ingredients add zucchini & calamari in this step as well.
    1. Cook for 5 minutes or until the shrimp turn pink.
    2. Stir in the grated parmesan cheese, Old Bay seasoning & salt.
    3. Let cook for 1 more minutes before serving.

    Recipe Categories: Gluten Free, Main Dishes, and Rich & Creamy MELT Organic Recipes.
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