Spicy Shrimp and Vegetable Risotto

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Carrots

  Raw

  1 medium or 61g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• White rice

  Short-grain, raw

  1 cup or 200g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Paprika

  Spices

  2 tsp or 4g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Cardamom

  Spices

  1 tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  4 tbsp or 60g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Heat oil in a large deep skillet over medium heat.
2. Add the onion, garlic, and carrot, cooking until softened.
3. Add the zucchini and red bell pepper, cooking for an additional 2-3 minutes.
4. Stir in the turmeric, paprika, cardamom, tomato paste, and Arborio rice until well coated.
5. Add the chicken stock and red chili. Bring to a boil, then reduce heat, cover, and simmer until the stock is almost absorbed and rice is cooked, adding more stock if necessary.
6. Stir in the coconut milk, shrimp, and peas. Keep on low heat until the shrimp is cooked through.
7. Season with salt and black pepper to taste, garnish with fresh chopped parsley, and serve.

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