Incorporate all the flavors of spring in one dish.
Ingredients
- 1 lb peeled and deveind shrimp raw
- 2 each leeks, white part (to light green), clean, quartered and sliced
- 1 bunch asparagus trimmed
- 1 cup arborio rice
- 3 cups chicken stock
- 1 tbsp MTOO Flavor Bomb spice blend
- 1 tbsp MTOO Lemon Herbs seasoning
- 1-2 tbsp MTOO Fused Lemon Olive Oil
- 1 tbsp MTOO California Garlic Olive Oil
- 1-2 tsp MTOO Oregano Balsamic
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 400
- Lay out the asparagus spears on a baking sheet, drizzle with Garlic Olive Oil and season with salt and pepper. When oven is ready, roast for about 10 minutes until tender. When done, remove from oven and chop into 1” pieces. Set aside.
- Pat shrimp dry. In a small bowl, add 1 tablespoon of the Flavor Bomb and salt and pepper. Add the dried shrimp and toss to coat.
- In a medium sauce pan, on low heat, warm the chicken stock.
- In a large saute pan, heat 1 tablespoon of Fused Lemon olive Oil over medium heat Add the shrimp to the hot oil and cook for 3-4 minutes until shrimp is almost done. Remove shrimp from the pan and set aside. In the same pan, add the sliced leeks and cook for about 1-2 minutes. Add the Lemon Herbs seasoning and the arborio rice and sauté until the rice begins to turn translucent, Deglaze the pan with the oregano balsamic. Slowly add the warmed stock, one cup at a time, waiting for the liquid to absorb each time before adding more.
- When the risotto reaches your desired level of done-ness (about 30-40 minutes), add back in the shrimp, chopped asparagus, and parmesan cheese.
- Taste for seasoning and serve hot.
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