Risotto with Shrimp, Poblano & Arugula
4 cups chicken broth combined with 1 cup water
2 tbs extra virgin olive oil
2 or 3 shallots finely diced
4 garlic cloves finely diced
1-1/2 cups aborio rice
1 cup dry white wine
1 lb peeled, deveined, chopped shrimp pieces (1″ dice)
2 roasted peeled and seeded poblanos (1″ dice)
2 cups chopped arugula
salt and pepper
freshly grated parmesan cheese
Prepare and have all ingredients at the ready, this only takes about 20 minutes
Measure the wine
Roast and peel and cut up poblanos, chop the arugula
You can leave the shrimp whole but I prefer them in about 1 inch pieces
Combine chicken broth and water and bring to simmer on back burner
heat 2 tbl olive oil in large saute pan on medium high heat
add shallots and cook, stirring for about 3 minutes
add garlic and rice and cook, stirring constantly for about 3 minutes
Add the wine and cook until it is absorbed.
Add the broth a ladel or 2 at a time, stirring occasionally and waiting until it is absorbed before adding more.
About halfway thru the broth add the poblano
Add the shrimp and arugula with the last broth addition and cook only until
the shrimp are done – about 2 minutes. Turn off the heat!
Serve with a sprinkling of freshly grated Parmesan Regianno.
A few of these ingredients came from my garden
Garlic from Hood River
Arugula (green beans and celery in the back ground)