Prawn and Pine Nut Risotto

A delicious concoction of prawns and pine nuts with a hint of chile pepper. The addition of carrots give a little added crunch and color. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 765 Calories

Ingredients

• 2 tablespoons olive oil
• ground black pepper to taste
• 1 onion, finely chopped
• ½ cup white wine
• ¼ cup sliced black olives
• ⅓ cup pine nuts
• 2 cups Arborio rice
• 1 quart reduced-sodium chicken broth, warmed
• ¼ cup chile-garlic flavored butter
• 12 ounces medium shrimp, peeled and deveined, tails left on
• 1 carrot, cut into thin strips
• 1 large red chile pepper, minced

Recipe Instructions

Step 1

Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.

Step 2

Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.

Step 3

Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.

Step 4

At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.