Shrimp, Zucchini & Sun-Dried Tomato Risotto

🥘 Ingredients

• Arborio rice
  1.5 c
• Parmesan
• Tuscan Heat Spice
  ½ tsp, ½ tsp
• cooking oil
• cream sauce base
  8 oz
• garlic
  4 clove
• grape tomatoes
  8 oz
• paper towels
• pepper
• salt
• shallot
  2 unit
• shrimp
  20 oz
• sun-dried tomatoes
  3 oz
• veggie stock concentrate
  4 unit
• zucchini
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan
• large pan

1. 1

   Adjust rack to middle position and preheat oven to 450 degrees. In a medium pot , bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You'll use the hot water in Step 4.) Wash and dry produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve grape tomatoes lengthwise. Halve, peel, and finely dice shallot . Peel and mince or grate garlic . Finely chop sun-dried tomatoes .

   zucchini: 2 unit, grape tomatoes: 8 oz, shallot: 2 unit, garlic: 4 clove, sun-dried tomatoes: 3 oz
2. 2

   Toss zucchini and grape tomatoes on a baking sheet with a drizzle of cooking oil , Tuscan Heat Spice , salt , and pepper . (You'll use more Tuscan Heat Spice later.) Roast on middle rack, tossing halfway through, until lightly browned and tender, ⏱️ 15 minutes (14-16 minutes). Rinse shrimp under cold water; pat dry with paper towels . Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp; cook, stirring occasionally, until cooked through, ⏱️ 5 minutes (4-6 minutes). Turn off heat; transfer to a plate. Wipe out pan.

   cooking oil, Tuscan Heat Spice: ½ tsp, salt, pepper, shrimp: 20 oz, paper towels
3. 3

   While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, ⏱️ 3 minutes (3-4 minutes). Add Arborio rice , garlic, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, ⏱️ 1 minutes (1-2 minutes). Season with salt and pepper. Use pan used for shrimp or chicken here.

   Arborio rice: 1.5 c
4. 4

   Add 1 cup hot water and veggie stock concentrate to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water, adding ½ cup at a time and stirring until liquid has absorbed, until rice is al dente and mixture is creamy, ⏱️ 25 minutes (25-30 minutes). TIP: Depending on the size of your pan, you may need a little more or a little less water. Reduce heat to medium low. Stir in cream sauce base and Tuscan Heat Spice . Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, ⏱️ 3 minutes (2-4 minutes). Season generously with salt and pepper.

   veggie stock concentrate: 4 unit, cream sauce base: 8 oz, Tuscan Heat Spice: ½ tsp
5. 5

   Once risotto is done, remove from heat; stir in half the Parmesan cheese{6%t

   Parmesan