Shrimp Chowder Risotto
Shrimp Chowder Risotto
Ingredients
- 3 cups (750 ml) low-sodium chicken broth
- 3 cups (750 ml) milk
- 2 carrots, diced small
- 2 celery stalks, diced small
- 1 onion, chopped
- 2 tbsp (30 ml) olive oil
- 2 cups (420 g) arborio rice
- 1/2 cup (125 ml) white wine
- 1 lb (450 g) medium shrimp (20-40), peeled and deveined, cut into pieces, or small whole shrimp
- 1 cup (150 g) frozen corn kernels, thawed
- 2 tbsp fresh parsley, chopped
- 1 pinch nutmeg (optional)
Instructions
- In a pot, bring the broth and milk to a boil. As soon as it comes to a boil, remove from the heat and keep warm.
- In a large pot over medium heat, soften the carrots, celery and onion in the oil.
- Add the rice and cook for 1 minute, stirring to coat well. Deglaze with the wine and reduce until almost dry.
- Over medium heat, add the broth mixture, about 1 cup (250 ml) at a time, stirring frequently until the liquid is fully absorbed between each addition. Season with salt and pepper. Cook for 18 to 22 minutes, or until the rice is al dente. Stir in the shrimp, corn, parsley and nutmeg. Continue cooking for 2 minutes, stirring continuously, until the shrimp is cooked.
Shrimp Chowder Risotto