Tuscan Shrimp Risotto with Pan-Roasted Cauliflower and Green Peas (for 1)


Tuscan Shrimp Risotto starts by making a classic seafood risotto — first, sauteeing onion, garlic, and celery, then adding arborio rice, seafood broth, water,  and slow cooking and stirring until the risotto thickens, then adding chopped parsley and green peas. Near the finish, copious amounts of shrimp are sauteed with olive oil, garlic, and dry sherry and combined with the risotto, followed by whisking-in grated Parmesan. Garnished with pan-roasted cauliflower florets. #Mangia



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