Blueberry & Shrimp Risotto
A unique combination, both decadent and delicious, that is surprisingly easy to make and will absolutely impress anyone you make it for.
Servings: 4
Ingredients
- 1 tablespoon butter
- 1 shallot finely chopped
- ½ pint blueberries
- 1 cup arborio rice
- 4 cups chicken broth
- 1 pound shrimp deveined, tails removed, and chopped
- 1 tablespoon mascarpone cheese
- 2 tablespoons grated Parmigiano-Reggiano cheese
Instructions
- In a pan, melt the butter over medium-low heat and cook the shallot until softened, 4 to 5 minutes.
- Add blueberries, and when shallots turn purple, stir in the rice and toast for about 1 minute.
- Begin adding broth, one ladle at a time, stirring continuously while allowing broth to be absorbed in between ladles.
- When risotto is almost al dente (it should have a bite), about 15 minutes, stir in shrimp and mascarpone.
- Once shrimp are cooked through and opaque, stir in the grated cheese.
- Optionally serve in an Asiago Cheese Bowl.
Nutrition
Calories: 379kcal | Carbohydrates: 50g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 1073mg | Potassium: 449mg | Fiber: 3g | Sugar: 7g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 125mg | Iron: 3mg
