Pesto Shrimp, Yellow Squash and Pea Risotto with Micro Blend Flowers
One of the coolest gourmet food websites I know of is MarxFoods.com! I'm always super stoked when I get an opportunity to sample some of their fabulous goods...like their authentic Integrale rice...read on to see the recipe I created with it!!!
~without micro blend flowers~
~ with micro blend flowers~
Serves: 4
Prep: 10 minutes
Cook: 35-40 minutes
3 1/2 c. chicken broth
2 T. olive oil, divided
1 c. Marx Foods Integrale rice
1/4 c. sweet onion, finely diced
2 medium yellow squash, diced
cracked black pepper, to taste
4 c. frozen medium shrimp, thawed, deveined and peeled
1 c. frozen peas, thawed
1/2 c. pesto
1/2 c. freshly grated parmesan cheese, plus more for garnish if desired
1/2 c. micro blend flowers, available on the Marx Foods website! (optional garnish)
In a medium sauce pot bring broth to a simmer, reduce to low and keep warm. In a large skillet heat one tablespoon of olive oil over medium heat and add Integrale rice. Stir to coat evenly and continue to cook until slightly golden, stirring often, about 5 minutes.
Begin adding warm broth to the rice a ladle at a time and allow liquid to disolve almost completely before adding more, until the broth is gone.
In the meantime heat remaining tablespoon of olive oil in another large skillet and add the onion. Cook until slightly golden about 5 minutes. Add squash, season with pepper and continue to cook about 5 minutes. Remove squash and set aside. In the same skillet at the shrimp and cook until they are just pink about 3 minutes.
To the risotto add squash, shrimp, peas, pesto and parmesan then toss to mix and coat evenly.
Garnish each portion with additional parmesan cheese and edible micro blend flowers, if desired!
* A public poll for round one (savory risotto) of this contest will take place from May 30th - June 1st on the marxfoods.com website. Thanks in advance for your votes if you're in favor of my recipe!!!
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