Shrimp and Brown Rice Risotto
Balance this meal with a side salad consistingof arugula, grated carrot, grape tomatoes, baby spinach leaves and crushedwalnuts with a dash of balsamic vinegar.
Equipment
- large pan
Ingredients
- 2 oz. almond butter
- 2 tablespoons extra virgin olive oil
- 2 cups short grain brown rice uncooked
- 1 chopped onion
- 1 clove chopped garlic
- 3 cups of low-sodium vegetable stock
- Pinch of saffron
- ½ cup of red wine vinegar
- 1 cup mushrooms
- 1 tbsp. chopped parsley
- 3 cups of deveined cooked shrimp
Instructions
- In a large pan melt the almond butter and oil over a low heat
- Stir in the rice and cook gently for about 10 minutes
- Add the onion and garlic and cook for 5 minutes
- Add half the vegetable stock and cook gently until the stock is absorbed
- Mix the saffron, wine vinegar and remaining stock together and add to the rice with the mushrooms and shrimp
- Cover and allow it to cook gently until all the liquid is absorbed
- Add the parsley and serve