Risotto is a lot easier to make than you may think. I used spicy Italian sausage, but you could swap this out for mild or sweet Italian sausage.
2 tbsp fresh lemon juice
1 tsp lemon zest
1/4 tsp red pepper flakes
1 tbsp white wine plus 3/4 cup
Dried dill for seasoning
salt and pepper for seasoning
Shrimp, peeled and deveined (patted dry)
2 tbsp unsalted butted
2 tbsp chopped shallots
3 garlic cloves minced
Olive oil
2 sausage links (chopped - small pieces)
1 cup risotto rice (Arborio)
2 to 3 cups chicken broth (or vegetable broth) at room temperature
1/2 cup frozen peas
1/3 cup crumbled goat cheese
2 tbsp chopped green onions plus some for garnish
Cherry tomatoes halved
Combine lemon juice, lemon zest, red pepper flakes, dill, olive oil, white wine (1 tbsp) and salt and pepper for seasoning in a glass bowl with shrimp. Marinate for about 30 minutes, stirring every so often.
In a sauté pan, drizzle olive oil and 1 tbsp of butter. Add shrimp (do not add marinade and make sure pan is hot). Brown both sides of the shrimp and cooking just until completely cooked through. Wrap shrimp in foil and keep warm.
Add sausage to sauté pan and brown. Add shallots and garlic and season with salt and pepper. Continue to sauté for about 5 minutes. Add risotto rice and toss to coat with olive oil and butter. Season with salt and pepper and sauté for about 5 minutes. Add the rest of the wine. Stirring frequently, let wine absorb until just about dry. Add broth in increments of 1/2 cup at a time letting each amount absorb until just about dry and stirring frequently. Add peas when the last 1/2 cup of broth is added. Taste risotto and stop adding broth once the rice is cooked "al dente".
Add the rest of the butter (1 tbsp) and goat cheese and stir until completely mixed. Add green onions and mix.
Serve risotto in the middle with shrimp and tomatoes alternating on the rim of the risotto. Garnish with green onions, serve and ENJOY!!!!
Wine pairing.....Sauvignon Blanc or Chardonnay.
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