Tonight I decided to make a Shrimp Risotto for dinner. It seemed easy enough, only 5 ingredients (forgot to put the onion in the pic!), and took less than 30 minutes for all prep and cooking. I gathered my ingredients, and set off on my first attempt at cooking real rice (not minute rice!).
To start, I melted the Tbsp of butter in my saucepan, then added the 1/2 chopped onion and let it saute about 5 minutes, until the onion was clear. I added my rice and let it saute for a minute or two while stirring, mixing in the onion. I reduced the heat to medium low and poured in one cup of the Chicken Broth and let it absorb.
Next, I poured in the second cup of broth, and placed the lid on the saucepan to let it cook for 20 minutes on medium low.
Meanwhile, I began to cook the Shrimp in a small pan on another burner, according to the directions on the package. I timed it pretty well, and they both got done about the same time. I poured the shrimp and all the sauce from the shrimp pan over the rice and stirred well, letting it mix. This was when I began to see an issue with the rice AND realized I should’ve used a larger pan 🙂
This is what I found after I served all of the food. Since it was my first time not using Minute Rice (I’m always in a rush!), I’m not sure exactly what went wrong. I’m thinking maybe cook at a lower temp for a few extra minutes and add another 1/2 cup broth next time? I’d love any suggestions you might have, I have always been intimidated to cook “real” rice, but now that I realize it isn’t any harder than minute rice, just takes a tad longer, I want to use this more.
It was a hit, everyone loved it and said it’s definitely a keeper in the menu rotation!
- 1 box Shrimp Scampi
- 1 Tbsp butter
- ½ cup onion, chopped
- 1-1/2 cup rice
- 2 cups chicken or vegetable broth - Note: I will probably use 2½ cups next time for mine!
- Please visit the full post at: http://whenisdinner.com/shrimp-risotto/ for step by step instructions with pictures