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–+ servings

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.
Couverts2
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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
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Course; Fish / Rice