Shrimp and Speckled Butter Bean Risotto Recipe *

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Here’s a visual representation of the Shrimp and Speckled Butter Bean Risotto we’re about to create. This dish not only promises a medley of flavors but also presents a feast for the eyes!

Shrimp and Speckled Butter Bean Risotto Recipe

Ingredients:

1 cup Arborio rice
1 pound shrimp, peeled and deveined
1 cup speckled butter beans (fresh or canned)
1 small onion, finely chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
½ cup dry white wine (optional)
½ cup grated Parmesan cheese
2 tablespoons olive oil
Fresh herbs (such as parsley or basil), chopped
Salt and pepper, to taste

Instructions:

Prepare the Ingredients: If using fresh speckled butter beans, cook them until tender. For the shrimp, season with salt and pepper.
Cook the Onion and Garlic: In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and cook for another minute.
Add the Rice: Stir in the Arborio rice, ensuring it’s well-coated with the oil and onion mixture. Cook for about 2 minutes until the rice becomes slightly translucent.
Deglaze with Wine: Pour in the white wine (if using) and let it reduce until almost evaporated.
Add Broth Gradually: Begin adding the broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
Add Butter Beans: Halfway through cooking the rice (about 10 minutes), add the speckled butter beans.
Cook the Shrimp: In a separate pan, quickly cook the shrimp until they are pink and opaque, then set aside.
Combine and Finish: Once the rice is cooked to a creamy consistency, stir in the cooked shrimp, Parmesan cheese, and fresh herbs. Season with salt and pepper to taste.
Serve Warm: Dish out the risotto into bowls, garnish with extra herbs or cheese if desired, and serve warm.

Enjoy your Shrimp and Speckled Butter Bean Risotto! If you’re satisfied with this recipe and would like a grocery list for easy ordering, just let me know!