Garlic Shrimp Risotto

• 3 Tbsp olive oil, divided use (you could also use butter)
• 1 Lb large shrimp, peeled and deveined
• 2 medium garlic cloves, chopped
• 1/4 cup onion, finely chopped
• 3 cup(s) kale, washed & stemmed
• salt & pepper to taste

• 1 cup Medium or short grain rice
• 2 Tbsp olive oil or butter
• 1 1/2 cup(s) veggie or chicken broth (water is fine in a pinch)
• salt & pepper to taste

Season your shrimp with salt and pepper. Set aside.

Heat 1 Tbsp. of the olive oil – enough to coat the bottom of the pan – in a large flat bottom pan over medium-high heat.

Add onions & sauté until translucent. Stir in garlic during & sauté 30 seconds.

Add the shrimp last & cook until they turn pink, about 3-5 minutes. Do NOT overcook.

Melt remaining olive oil (I like to substitute butter) in a 2qt saucepot. Add the rice, season with salt & pepper, and stir to coat.

Start adding liquid a small amount at a time – just enough to cover the rice & bring to a boil stirring constantly.

Turn down the heat to medium and continue cooking, adding more liquid as it is absorbed. Once all the liquid is absorbed the risotto should be fully cooked & creamy. If its not, keep going until it is – adding liquid & stirring as you go.

• milk to the liquid
• cheese – stir it in at the end. Any kind of easy melting cheese works, I change it up depending on the rest of the meal (bleu cheese with steak, cheddar with TexMex, etc)

• add halved cherry tomatoes for a little extra zing. Add them with the onions so they can blister.
• leave out the kale or substitute your favorite green veg (arugula, mustard greens, even peas, green beans or asparagus)

Plate up the risotto & top with the shrimp mixture! Then enjoy this delicious meal with a glass of chilled Pinot Grigio or Sauvignon Blanc!

Cheers!