Kale and Shrimp Risotto Recipe

Ingredients:

• 6 cups of chicken or vegetable broth
• 2 tablespoons of butter
• 1 chopped onion
• 1 1/2 cups of Arborio rice
• 1/2 cup of white wine
• 1/2 pound of fresh kale, chopped
• 1 pound of uncooked shrimp, peeled and deveined
• 1/2 cup of grated parmesan cheese
• 1/4 cup of chopped fresh parsley, for garnish
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the broth and keep it at a simmer.
2. In a large pan, melt the butter over medium heat. Add the onion and cook it until it’s tender.
3. Add the rice to the pan and stir it for about a minute or until it’s coated thoroughly.
4. Add the white wine to the pan and stir it gently until it evaporates completely.
5. Start adding the simmering broth to the pan, one ladle at a time, stirring gently and frequently until the broth is absorbed by the rice.
6. Repeat step 5 until the rice looks tender and creamy, which could take about 20-25 minutes.
7. Stir in the fresh chopped kale and the shrimp, then continue cooking for about 5-7 minutes or until the shrimp turns pink.
8. Take off the heat, then stir in the parmesan cheese and season with salt and pepper to taste.
9. Let it sit for a few minutes before serving.
10. Garnish with fresh chopped parsley.

Verdict:

This Kale and Shrimp Risotto recipe is full of vibrant flavors that are sure to satisfy and impress your guests. The creamy and cheesy texture of the rice pairs perfectly with the tender shrimp and the kale adds a slight earthy flavor that perfectly balances the dish.

Serving Suggestions:

Serve the Kale and Shrimp Risotto as a main dish with a side of freshly-baked garlic bread and a glass of white wine or as a side dish with grilled chicken or fish.