This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I'm just mad about Saffron. Saffron's mad about me. I'm just mad about Saffron. She's just mad about me." Donovan, Singer, Songwriter
Usually my risotto recipes are one pan recipes. I like to cook the veggies in a separate pan for this recipe. The tomatoes take on a roasted flavor, bringing more umami to the dish and the peppers won't overcook so that they don't become mushy.
I love the idea that this is a Mexican dish using European rice: more great adaptations of the Mediterranean diet principles for other cultures. The original, chicken, recipe was a special request for the flavor of Arroz Con Pollo with the creaminess of risotto (Risotto con Pollo). It works really well with shrimp, too, and you get multiple points on the Med Diet Score: veggies, seafood, great monounsaturated fats in the olive oil, legumes, fruit (tomatoes), and seeds.
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.
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.
Serving size: about 2 cups risotto
Amount Per Serving
|Calories 430||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||13%|
|Saturated Fat 1.5g||9%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 55g||20%|
|Dietary Fiber 6g||21%|
|Vitamin A 11%||Vitamin C 125%|
|Calcium 10%||Iron 26%|
|Vitamin K 20mcg||Potassium 800mg|