Chunky Tomato Squash Risotto with Sausage and Shrimp
This version of tomato risotto is creamy comfort food at it’s best; my Chunky Tomato Squash Risotto with Sausage and Shrimp uses the abundant harvest of heirloom tomatoes, healthy organic baby greens, organic summer squash and the king of risotto rices, carnaroli! Omit the sausage and shrimp from my Chunky Tomato Squash Risotto to make a delicious vegetarian main or a delicious side dish to any grilled or baked protein of choice. This risotto is flecked with healthy, nutritious greens, aromatic vegetables; it is simply seasoned with Himalayan salt, two peppers, oregano and all dressed up with a full cup of grated parmesan cheese. My Chunky Tomato Squash Risotto with Sausage and Shrimp is bursting with the joy of creamy cheese and Mediterranean flavors; compliment this creamy dish with a dry white wine and crisp fresh salad. Enjoy this delicious risotto!
1/2 cup extra virgin olive oil plus more for drizzling
2 organic summer squash or zucchini, chopped
1/2 large organic onion, chopped
4 organic garlic scapes, chopped or cloves, sliced
2 organic lamb merguez sausage links, cut up
Pinch of red pepper flakes
Salt and pepper to taste
1&1/2 cups carnaroli or arborio rice
1/2 cup dry white wine
4 cups chopped organic ripe tomatoes seasoned with
2 teaspoons dried oregano flakes
2-3 cups boiling water, used in increments
2 cups chopped organic baby greens such as chard, cilantro and parsley
12-15 thawed peeled and deveined uncooked shrimp
1 cup finely shredded parmesan cheese
1/2 cup organic flat leaf parsley, roughly chopped for garnish
In a large deep chef’s skillet, heat the oil to medium high
Stir in onions, garlic scapes, squash and sausage
season with salt and both peppers, cook until softened
Add the rice and stir until the rice is pearl like, about 1 minute
Add the wine and cook until liquid is evaporated
Add the seasoned tomatoes, stir and cook until liquid is evaporated
Add 1 cup of boiling water, stir and cook until the liquid is evaporated
Add another 1 cup of boiling water, continue to stir and cook as above
Add the greens and 1 cup or less of boiling water,
Stir in the shrimp
The rice will have absorbed most of the liquid and have a creamy texture
Remove the pan from heat
Stir in the cheese, adjust seasoning by adding more salt and pepper if needed
Garnish with the chopped parsley
Enjoy this creamy, nutritious risotto dish with a crisp cucumber salad and dry wine!
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