Sate Roasted Shrimp & Parmesan Risotto
 
Prep time
Cook time
Total time
 
Creamy risotto topped with a tender roasted shrimp with a nice kick of flavor from some Sate seasoning.
Author:
Recipe type: Main
Serves: 2 servings
Ingredients
  • ½ lb medium, peeled and deveined shrimp.
  • ½ T olive oil
  • ½ t Penzey’s Sate seasoning
  • 4 c chicken broth
  • 1 T butter
  • ½ small white onion, diced
  • 2 cloves garlic, minced
  • 1 c Arborio rice
  • ¼ white wine
  • ¾ c parmesan cheese, grated
  • ½ c finely chopped parsley
Instructions
  1. Heat oven to 400 degrees and line a baking sheet with tinfoil.
  2. Toss the shrimp with olive oil and sate seasoning. I like to add half the sate seasoning first stir and then add the 2nd half to help minimize clumping of the seasoning. Spread the shrimp on the prepared baking sheet and pop in the fridge until about 5 minutes before the risotto is done.
  3. Warm the broth in a saucepan over low heat.
  4. Melt the butter over medium heat in a wide sauté pan with deep sides. Add the onion and garlic and cook for 3-5 minutes until beginning to turn golden. Add the rice and stir to coat with the garlic and onions. Toast the rice for 1-2 minutes.
  5. Pour in the wine to deglaze the pan. Stir in and make sure to scrape the pan to bring up any stuck on garlic and onion bits. Continue stirring until the wine evaporates.
  6. Add the broth one ladle at a time. Keep the rice at a low simmer and stir frequently until the broth has almost completely been absorbed by the rice before adding the next ladle. This step will take about 20 minutes. Begin tasting the rice after about 15 minutes, the rice is ready when it’s just a little chewy and has the consistency of porridge.
  7. During the last five minutes of cooking (as best you can estimate it), put the shrimp in the oven. Bake shrimp for 5 minutes until opaque and slightly pink (it may be hard to notice the color change with the sate seasoning).
  8. Remove the risotto from the heat and stir in the parmesan and parsley. Taste and add salt or pepper as needed.
  9. Serve the shrimp over a bed of risotto.
Recipe by Gravel & Dine at https://gravelanddine.com/sate-roasted-shrimp-parmesan-risotto/