Cooking Corner: Shrimp & Tomato Risotto

In today's cooking corner Chef Geoff VanGlabbeek from Montereau shared a recipe for Shrimp and Tomato Risotto.

Ingredients:

• Olive Oil 2 ounces

• Shrimp, Jumbo 12 each

• White Onion, finely chopped 1 each

• Arborio Rice 1 ¾ cups

• White Wine 4 ounces

• Vegetable Broth 3 1/2 cups

• Tomato Juice 1 cup

• Chives, chopped ¼ cup

• Grape Tomato, halved 1 cup

• Butter 2 tablespoons

• Parmesan Cheese, grated ¼ cup

Directions:

1. Heat a large sauté pan over medium high heat. Add the olive oil and Shrimp, cook through and remove from pan. Add the white onion to the pan and cook until translucent.

2. Add the Arborio rice to the pan and coat in the olive oil. Add the white wine.

3. While stirring the rice constantly with a wooden spoon, add the tomato juice.

4. Add the vegetable broth one cup at a time and simmer until the rice has absorbed the liquid before adding the next cup.

5. When rice is tender fold in the chives, grape tomatoes, butter and cooked shrimp. Season with salt and pepper.

6. Top the risotto with the grated parmesan