Shrimp & Summer Vegetable Risotto

After a nice relaxing weekend I wanted a nice simple yet delicious dinner. I have some summer squash and shrimp and I decided to roast them and toss together with some risotto for a decadent meal. The combination of the squash and shrimp screams summer while the risotto brings an element of fall into the dish.

Shrimp & Summer Vegetable Risotto: Serves 4

1lb Shrimp
5-6C Chicken Stock
1-1/4C Arborio Rice
2TB Olive Oil
1 Large Onion - Chopped
1 Zucchini - Sliced
1 Yellow Summer Squash - Sliced
1 Bay Leaf
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.

Next toss the vegetables with 1/2TB of olive oil, salt and pepper and place on a separate 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 5C of the stock before it was finished, if your stove cooks quickly you may use all 6C.

Once you have added 1-2C of stock to the risotto we can cook the shrimp and veggies. First place the vegetable pan into a 400° oven and let it cook for 25 mins. 15 minutes into cooking the vegetables add the shrimp pan. 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.

When you add your final scoop of stock to the risotto toss in the roasted vegetables and let them simmer away with the rice and stock to get the flavor into the dish. In the last minute toss the shrimp in and stir to incorporate. You don't want the shrimp to be in the pan too long or they will turn rubbery, the idea is that they are just in there long enough to reheat if necessary.

Scoop the deliciousness into bowls, sit on your deck and enjoy the summer evening!

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WW: 11 Points Plus / serving @ 4 servings
14 Points Plus / serving @ 3 servings