Shrimp & Green Bean Risotto

I try not to tell you that my recipes are awesome and that you need to try them, but I can't help myself tonight. I am in L.O.V.E. with this risotto. I made it myself and am having a hard time believing that something so decadent and creamy has not one drop of butter or cream - but it is true. This recipe is pretty simple, even though it does require some babysitting time at the stove while the risotto does its thing it is totally worth it. The simple act of boiling the shrimp shells in the chicken stock really adds another level of taste to this recipe with something you would usually discard without using, while the shrimp are extremely tender, and the green beans still have a crisp bite to them and the risotto almost melts in your mouth it is something you just have to try.

Shrimp & Green Bean Risotto: Serves 3-4

1lb Shrimp
10-12oz Green Beans
1C Arborio Rice
4-5C Chicken Stock
1 Bay Leaf
2TB Olive Oil
2 Garlic Cloves - Minced
Salt & Pepper

First we want to de-shell & de-vein the shrimp. Save the shrimp shells for later in the recipe. Once the shrimp have been cleaned toss with 1/2TB of olive oil, 1 clove of minced garlic, salt and pepper and place on a greased cookie sheet.

Now we want to take the shrimp shells and place them in a sauce pot with the chicken stock and bay leaf and bring it to a boil and let it cook for 4-5 minutes, then remove the shells from the stock and reduce stock to a light simmer. This allows the flavor of the shrimp to permeate the stock without the expense of buying seafood stock instead of chicken.

Place 1TB of olive oil in a large saute pan over medium heat with remaining garlic and let it cook for 30-40 seconds, add the arborio rice and stir to incorporate letting it toast for 3-4 minutes; be careful not to let it burn. Now we are going to start the process of making the risotto. Add approx 3/4C of stock to the pan and reduce the heat in the pan so that the liquid is at a very light simmer, stir to incorporate and let the rice absorb the liquid, continuing to stir every few minutes. Once the liquid has absorbed add another 3/4C of stock and repeat the process until the rice has become nice and tender. Mine absorbed approximately 4C of the stock before it was finished, if your stove cooks quickly you may use all 5C.

While the risotto is cooking you want to cook the shrimp. Depending on the size of the shrimp will depend on the cooking time. I used 31/41 count (which means there are approx 31-41 shrimp per pound - so the larger the count number the smaller the shrimp size) For me it takes approximately 6-7 minutes at 400° to cook the shrimp, flipping once half way through. Once cooked remove, cover and set to the side.

To prepare the green beans you want to snap off the ends. Toss the beans with the last 1/2TB of olive oil, salt and pepper and roast on a sheet pan at 400° for approximately 10 minutes.  Once they reach a vibrant green and are fork tender they are done. Remove from the oven and slice into 1" segments.

Once you have put in the last bit of stock and it has absorbed into the rice toss in the shrimp and green beans to reheat and stir to mix. Serve and be prepared to be blown away by this wonderfully decadent dish.

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WW: 12 Points Plus / serving @ 3 servings
9 Points Plus / serving @ 4 servings