Shrimp Risotto with Tomatoes and Broccoli

Shrimp Risotto with Tomatoes and Broccoli

 

Shrimp Risotto with Tomatoes and Broccoli

Ingredients:

  • 8oz cooked shrimp (I used Garlic & Herb Shrimp from Stop&Shop that were in a steam-fresh bag for $4 – it was the perfect size!)
  • 1 cup uncooked risotto
  • 3 cups vegetable broth
  • 2 tbsp olive oil
  • Salt
  • 1/2 onion, diced
  • 1 carton grape tomatoes, diced
  • 1 cup broccoli florets (I used frozen and microwaved them until thawed)

Directions:

  • Pour the risotto in a saucepan with 1 cup of vegetable broth. Cook on medium until boiling. Stir the rice and lower heat until broth is absorbed. Add salt and 1 more cup of vegetable broth.
  • Sauté vegetables with olive oil and salt for about 5 minutes until tender. Let vegetables drain in a colander.
  • When rice has absorbed the broth, add the last cup, stirring until absorbed. Add shrimp and vegetables to the risotto.
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