Shrimp & Broccoli Risotto!

Happy New Year!

Welcome back!  I hope everyone had a fabulous time celebrating the holidays and ringing in the new year with loved ones.  2015 was a wonderful year and ended with some great times, with some even better people.  I’m excited about the new year and have a delicious feeling about 2016!  New year, new you, right?!

So hold on to your butts, because I’ve got some tasty recipes lined up for you this year.  (Jurassic Park reference anyone?)  In the spirit of trying new things (because who doesn’t like to be adventurous 😉 ) the first recipe for the year is Shrimp and Broccoli Risotto.


Mmmm.  (You can say that again.)  Mmmm.

Below is a list of the ingredients you will need for this dish:



32 Oz of vegetable broth (or chicken broth if preferred)

Ground pepper to taste

Ground salt to taste

2 Heads of broccoli chopped into bite sized pieces

1 Lb of shrimp (peeled and deveined)

1 Cup of risotto

1 Tsps minced garlic

1/4 Cup parsley diced

1 Onion diced

1 Shallot diced

5 Scallions diced

5 Tsps olive oil

1 Tsp lemon

1/2 – 1 Cup of Sauvignon Blanc (Up to your discretion. Choose wisely.)

Just a little tip (JLT): make sure that you peel, devein and wash your shrimp before cooking.  It’s a pain in the arse to remove the shell after you’ve cooked your shrimp.

That being said, once you’ve got your beautiful shrimp prepped for cooking, add two teaspoons of olive oil to a medium sized saucepan and sauté the shrimp at medium heat until pink (like below).   (JLT: I like to use tongs, as it’s easier to maneuver the shrimp so that they are evenly cooked on both sides.)


Once they are cooked, drain the shrimp and liquids into a separate bowl to cool a little bit before adding to the risotto.


Next, take a larg pot, or large sized skillet, and add the remaining 3 teaspoons of olive oil, diced shallots and diced onions and stir until the onions are almost translucent. May take about 4 minutes.  But keep a watchful eye, so as not to burn them.  (JLT: I like to use a larger pot, seen below, as it helps make less of a mess when I’m stirring my risotto. Things can get a little messy when I get excited. 😉 )


After your onions and shallots are cooked thoroughly, add your risotto and stir until the grains are coated nicely with oil.   (Image 1: Just added risotto.  Image 2: Coated risotto)

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Next, add your white wine.   (I happen to do a little for me, then a little for the risotto to keep it even, but that’s just me 🙂 )  Stir until the risotto has soaked up the majority of the wine and the mixture starts to become creamy.


Next, add the vegetable broth a 1/2 cup at a time while stirring.  You want to make sure that the majority of each 1/2 cup of broth is being absorbed by the risotto before adding more liquid.  This will give it a nice creamy texture. (Mmmm, creamy texture. It sounds so wrong, but it feels so right.)


Next add the ground salt and pepper and mix together.


It should look something similar to the below image.  Mine it a little yellower due to the vegetable broth I was using.  Yours may come out a little lighter or darker depending on which type of broth you are using.  Rest assured it’s going to be delectable. 🙂


Next add the chopped raw broccoli and stir.  Don’t worry, the broccoli will cook nicely in the risotto mixture.


Stir for a 3-5 minutes and your mixture should look similar to the following image.


Now you are ready to add the shrimp; and get the zest of the sea!

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Voila! You have created a delicious and nutritious meal that is sure to hit the spot. Especially on a cold January evening.


As always, thank you for cooking with me on Stark Naked Cooking!  I hope you enjoyed this post and look forward to seeing you next Sunday for our next recipe for 2016!

Buen provecho!


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