Seared Shrimp Risotto

unclebens072_shrimp-risotto_lr marsfoodservices image



  • 1 lb Shrimp 10-15, raw, peeled, deveined
  • ¼ Cup Unsalted Butter
  • 1 Each Garlic Clove, minced
  • ½ Tsp. Dried Thyme
  • ½ Tsp. Chili Powder
  • 1 Tsp. Orange, zest


  • 1 Pouch BEN’S ORIGINAL™ Ready Rice™ for Risotto
  • Tbsp. Butter
  • ¼ Cup Onion, ¼” diced
  • ½ Tsp. Garlic, minced
  • ¼ Cup Dry White Wine
  • ¾ Cup Canned Vegetable Stock
  • ¼ Cup Parmigiano Reggiano
  • ⅛ Tbsp. Parsley, chopped

Seared Shrimp Risotto

Makes: 2 Servings


  1. In a 10" fry pan over medium heat, add butter, garlic, chili powder and thyme.Heat until butter reaches a light golden brown, then add the shrimp and cook until no longer translucent. Add orange zest and set aside.
  2. Add butter and onions in a 4 qt sauce pot. Bring shallots to a sizzle over high heat. Cook for about 2 minutes or until soft. Avoid color.
  3. While onions are cooking, break up the risotto as best as possible in the pouch before opening. Once onions are cooked, deglaze with white wine and reduce to au sec. Add stock and bring to a boil.
  4. Add BEN’S ORIGINAL™ Ready Rice™ for Risotto to the boiling stock and begin to stir with a wooden spoon. Break up any parts of clumped risotto while stirring.
  5. Continue stirring while risotto absorbs the stock; about 2 minutes.
  6. Once the liquid is unctuous and can coat the back of a spoon, remove the pot from the heat. Add parmigiano and parsley and stir rapidly to create a creamy mixture.
  7. Divide risotto evenly onto plates. Tap the bottom of the plate to allow risotto to settle. Garnish with more Parmigiano and serve. Top with seared shrimp.