This recipe makes enough for two servings. The rice and stock could be doubled to feed more people, the other ingredients probably wouldn’t need to be increased.

Ingredients:

• 500g cooked frozen shrimp
• 1 red onion, finely chopped
• 1 tsp garlic salt
• 1 cup arborio rice
• chicken stock
• 1/2 green capsicum, diced
• 1/2 of a punnet of cherry tomatoes, halved
• feta cheese

1. On the morning of the day that you’re going to make the risotto, thaw the shrimp according to the packet instructions.
2. Fry the onion in a large saucepan in a little oil, a the garlic salt and stir to combine.
3. Add the arborio rice and add 1 cup of chicken stock.
4. Bring the rice to a boil and then stir constantly until almost all the liquid is absorbed.
5. Add another cup of chicken stock and stir until almost all the liquid is absorbed. Continue this step until the rice is cooked, for me, this took about five cups of chicken stock.
6. Drain the shrimp and add it to the rice mixture. Then add the green capsicum and cherry tomatoes.
7. Allow the mixture to continue to cook for another five minutes or until everything is hot.
8. Sprinkle some feta cheese over the top of each serving.
9. If saving some as leftovers, remember to reheat thoroughly due to the shrimp in the dish.

25/03/25