Shrimp Risotto

This is a favorite light recipe that comes together in less than 30 minutes.  I keep most ingredients on hand all the time.  Varying the amount of red pepper flakes makes it a dish adaptable for many spice tolerances.  Those who prefer their dishes spicier, can always add more red pepper flakes to their individual serving.  I usually make this on nights that it is just my husband and I at home...teenage boy size portions would require this recipe to be at least doubled...but usually tripled.

YIELD: 4 average servings as written below

14 oz. can chicken broth
1/4 cup water
1 cup Arborio rice, uncooked
2 tsp. olive oil
1 medium sized white or yellow onion
2 cloves garlic, minced
1/8-1/4 tsp. dried red pepper flakes (or to your taste preference)
1 pound peeled and deveined, thawed medium sized shrimp (Trader Joes)
1/4 cup fresh basil, thinly sliced
1/4 cup grated Parmesan Cheese
Freshly ground black pepper to taste

Combine broth, water and rice in a medium sized saucepan.  Cover and bring to a boil over high heat.  Reduce heat and simmer for about 17 minutes or until liquid is absorbed and rice is tender.

While rice is cooking, heat oil in a large non-stick skillet over medium-high heat.  Coarsely chop onion.  Add onion, garlic and red pepper flakes to oil.  Cook, stirrring occasionally for 3 minutes.  Add shrimp and stir-fry for 1 minute.  Stir in basil.  Sprinkle with cheese and black pepper.  Serve immediately.

NOTES:  Arborio rice is a medium grain, somewhat starchy rice that has the perfect texture for risotto.  If you are not able to find this type of rice, you may substitute medium grain white or converted rice.

I like to serve this dish with a simple green salad and broiled/toasted garlic bread.