Chunky Tomato Squash Risotto with Sausage and Shrimp

Chunky Tomato Squash Risotto with Sausage and Shrimp

Chunky Tomato Squash Risotto with Sausage and Shrimp

Chunky Tomato Squash Risotto with Sausage and ShrimpThis 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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