Shrimp Etouffee Risotto: a Valentine’s dinner

Ingredients

• 4 cups chicken broth
• 1 cup water
• 2 tablespoons olive oil
• 1 small yellow onion finely diced, about 3/4 cup
• 2 cloves garlic medium, minced, about 1 tablespoon
• 3/4 cup arborio rice
• 3 tablespoons dry white wine splash of
• 2 fresh thyme
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• freshly ground black pepper
• sea salt
• 1/2 cup extra virgin olive oil
• 2 cloves garlic medium, minced, about 1 tablespoon
• 1 small yellow onion finely diced, about 3/4 cup
• 1 stalk celery finely diced
• 1/4 cup red bell pepper finely diced
• 3 scallions white and green parts, finely diced
• 2 tablespoons fresh flat-leaf parsley leaves chopped, plus more for serving
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 1 1/2 pounds shrimp peeled, deveined medium, 41-50 count, thawed if frozen
• 1 teaspoon Creole seasoning
• 1/4 teaspoon cayenne pepper

Nutrition

• Calories : 890 calories
• Carbohydrate : 45 grams
• Cholesterol : 310 milligrams
• Fat : 58 grams
• Fiber : 3 grams
• Protein : 48 grams
• SaturatedFat : 16 grams
• Sodium : 720 milligrams
• Sugar : 2 grams