Ingredients
Risotto—
4 TBS olive oil
4 cloves garlic- minced
1 cup arborio rice
3 cups chicken broth
3 medium sized beets, shredded
2 TBS butter
1/4 c. grated parmesan cheese
Oven Roasted Shrimp
16 large shrimp, peeled and deveined
2 cloves garlic, minced
salt and pepper to taste
4 TBS olive oil
Preparation
Make Risotto First— Saute garlic in olive oil. Once fragrant and lightly browned, add 1/2 cup rice. Saute until rice is covered by olive oil. In a separate pan, bring chicken broth to a simmer and keep warm. Add 1 cup of broth to rice mixture, than add remaining rice. As rice absorbs the broth, continue to add more broth until all is absorbed— stir frequently.
Once all broth is added, add the diced beets. Cook until heated through, about 10 mins. Add parmesan cheese and butter. Let sit on top of risotto without mixing in. Take risotto off the heat and let sit, covered for about 5 mins.
Oven Roasted Shrimp– Marinate the peeled and deveined shrimp in olive oil, garlic, salt and pepper for about 30-60 mins. Heat oven to 500 degrees F. When risotto is removed from the heat, place the marinated shrimp mixture into the hot oven on a baking sheet. Cook for 5-6 mins, turning once.
To serve—- Stir risotto to incorportate the cheese and butter. Place a scoop on each plate. Top with 4 shrimp.
