Risotto with Green Chile and Shrimp
Creamy, dreamy risotto meets smoky Hatch Green Chile and tender shrimp in this impressive-yet-approachable dish. Perfect for entertaining, this green chile shrimp risotto is endlessly customizable, surprisingly simple, and makes enough to feed a crowd—with plenty left for taste tests along the way.
Risotto with Hatch Green Chile and Shrimp NEEDS to be on your next entertaining menu. Now before you run off into Why-Are-You-Making-Life-Difficult Land, let me tell you that risotto has gotten a wrongful bad rep for being a difficult dish to make. Many people avoid it altogether because it is known to be labor intensive and time consuming.
Sure, it's labor intensive if you call stirring a high-intensity workout. And, sure, it's time consuming for just any other weeknight meal. But if you would just give it a chance! Making risotto is quite possibly one of the most soothing things I've ever made. The sheer process requires good music, a bottle of wine, and an already full kitchen. This way, you can chat as you monitor the cooking process and you don't have to worry about a few extra minutes of cook time.
I also LOVE this meal as an entertaining go-to for three reasons: it's endlessly customizable, it's an impressive dish that doesn't need a whole lot of impressive skill (shhh, I won't tell), and it makes a TRUCK FULL of food.
When I say endlessly customizable, I really mean it. In my FAVORITE book Bread and Wine, Shauna Niequist explains a few ways that you could do it. Asparagus and a little lemon, shrimp and bacon, mushrooms and loads of Parmesan, YOU NAME IT. You can even use red wine, and your risotto will be a little pink. Here, smoky Roasted Hatch Green Chile stirred in at the end is what gives this version its New Mexico soul.
This is a show-stopper. Making risotto for a gathering has the feel of, Oh, this old thing? No big deal. Really, people will think you're extremely impressive.
And, lastly, it makes SO MUCH. This thing says it serves 4-6, but it is most likely going to be 6. When you're pouring the rice and watching it crackle and pop, you're going to think, There is no way this will feed my whole party! Oh, it will. That's even factoring in all the taste tests. There will be a lot throughout the process.
I guess what I'm trying to say is, Don't FEAR the risotto, REVERE the risotto. It truly is a magical dish with healing powers for everyone involved, cook and eaters alike. Try risotto with Hatch Green Chile and shrimp! It's a winner.
The recipe
Risotto with Green Chile and Shrimp
- Prep5 min
- Cook60 min
- Total65 min
- Yield4-6
- Calories470
Ingredients
Instructions
- Heat a dutch oven or soup pot over medium heat with olive oil.
- Finely chop onions, and saute for about 4-5 minutes.
- Mince garlic and toss it in with the onions for another 2 minutes or until fragrant.
- Pour 2 cups of rice into the pot. Stir around as it sizzles and pops until evenly combined with onions and garlic. Toast rice for about 2-3 minutes.
- Pour in the white wine and stir, stir, stir.
- Once the wine is absorbed, ladle in about a cup of chicken stock. Stir every minute or so until the liquid is almost absorbed. You basically are trying not to drown the rice, and not to let it dry out.
- Ladle in the next cup of stock and repeat until you have 1 cup left.
- Ladle in your last cup of stock and also drop in the chopped green chile and shrimp so it can warm through and combine. Stir, stir, stir till absorbed. The risotto should be really creamy and the rice, al dente.
- Lastly, sprinkle in parmesan to your heart's desire. GO CRAZY.
- Salt and pepper to taste (do this after the parmesan because it is a fairly salty cheese).
- Eat and be comforted.
Pantry
