Heirloom Tomato and Shrimp Risotto

bromabakery.com
serves 8
​Ingredients

• 1/2 cup white wine
• 4 cups chicken stock
• 1 1/2 cups arborio rice
• 1 large onion
• 1 tablespoon olive oil
• 1 cup fresh tomatoes, diced
• 16 oz fresh shrimp, peeled and deveined
• 1 cup chopped parsley
• 1 cup grated parmesan cheese
• juice of 2 limes
• 1 teaspoon salt

Preparation​ 

1. Simmer white wine and chicken stock in a small saucepan.
2. Rinse the arborio rice in cold water, then shake to remove excess. Place rice, onion, and olive oil into a large saucepan over medium-low heat. Allow for the onions to become slightly translucent, about 3 minutes.
3. Turn heat to low. Add in 1/2 cup of the stock at a time, stirring to combine it with the rice. Once it is absorbed, add in another 1/2 cup of stock. Once broth is used up, add in tomato and shrimp, stirring to cover the shrimp completely. Allow to cook for another 5-7 minutes, until the shrimp is completely cooked through. Add in parsley, parmesan cheese, and juice of 2 limes, cooking for an additional 3-5 minutes, until the rice is creamy and al dente.
4. Remove from heat and allow to sit for 10 minutes, during which time the rice will continue to cook. Serve with a healthy dose of parmesan and parsley!

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