Risotto con Camarones (Shrimp)

Servings: 2 | Serving size : about 2 cups risotto

Cooking Time: 45 Minutes

This recipe can easily be multiplied and makes great leftovers. Keep in the refrigerator for no more than 48 hours.

Serve with Cheese Grits or Dirty Rice and Cole Slaw, Healthy Caesar Salad, or Zucchini Salad.

Ingredients

• 2 tsp. olive oil
• 2 Tbsp. pumpkin seeds
• 2 cloves garlic (minced)
• 1 medium red onion (diced)
• 1/2 cup arborio rice
• 3 1/2 cups water
• 1 tsp. paprika
• 1/8 tsp. saffron
• 1/4 tsp. ground cumin
• 1/4 tsp. salt
• fresh ground black pepper to taste
• 8 grape tomatoes
• 8 ounces shrimp (peeled, deveined, and sliced in half lengthwise)
• 1/4 cup frozen peas (thawed and rinsed)
• 1 ounce semi soft goat cheese
• 1/2 medium red bell pepper (diced)
• 1/2 medium yellow bell pepper (diced)
• 2 Tbsp. fresh cilantro leaves (coarsely chopped)

Heat 1 teaspoon of the olive oil in a medium sized non-stock skillet over medium heat.

Add the pumpkin seeds and cook, stirring frequently, until they begin to turn brown.

Add the garlic and cook for about one minute.

Add the diced onion and cook, stirring frequently, for about 5 minutes.

Add the arborio and stir it into the onions for about a minute.

Add the water, paprika, saffron, cumin, salt and pepper.

Cook over medium heat. Stir frequently.

As the rice nears being done place a large skillet over medium heat.

Add 1 teaspoon olive oil and add the tomatoes.

Cook for 5 minutes. Stir frequently.

While the tomatoes are cooking add the shrimp, peas, and the goat cheese to the risotto.

Fold together gently while the shrimp cooks and the cheese melts.

While the shrimp is cooking, add the diced yellow and red pepper to the pan with the tomatoes.

Cook for about 3 - 5 minutes, stirring frequently.

When the risotto is done, serve topped with the tomatoes and peppers.

Sprinkle the cilantro over the top and serve.