Ingredients
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2 tbsp olive oil
¼ cup salted butter
1 pinch saffron
1 small onion, diced small
1/2 cup red pepper julienned
2 cups Arborio rice
3 ½ cups chicken stock
½ cup white wine
1 bay leaf
1 sprig rosemary
1 tsp salt
½ tsp ground black pepper
¼ cup Parmesan cheese, grated
¾ cup frozen peas, thawed
3 tbsp heavy cream
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4 tbsp olive oil
2 tbsp salted butter
4 garlic cloves, sliced thin
1 lb (16/20 size) shrimp, peeled and deveined
1/2 lemon, juiced
1/2 cup white wine
1/2 tsp salt
1/4 tsp ground black pepper
1 cup cherry tomatoes
3 cups baby spinach
2 tbsp parsley, chopped
Directions
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Select the SAUTÉ preset and press START. Once preheated, add the butter, oil and saffron. Use the default STIR LOW setting. Add the onions and cook until tender.
Add the rice and cook 1 minute. Add the wine, stock, rosemary, bay leaf, salt, and pepper, and cover. Press STOP, select the RISOTTO preset, and press START.
When almost done, add the cheese, peas and heavy cream.
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In a clean STIRMAX pot, select the SAUTE preset, and press START.
Once preheated, add the oil, butter, and garlic and cook for one minute.
Add the shrimp, lemon, wine, salt, and pepper and cook for 6 minutes.
Press STOP to turn off the SAUTE preset and add the tomatoes.
Add the spinach and allow to wilt.
Serve the shrimp and vegetables with the risotto and garnish with the parsley.