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

Shallots

Garlic from Hood River

Arugula (green beans and celery in the back ground)