Ingredients
1 pound shrimp
1 red pepper, 1 yellow pepper
1 zucchini
10 mushrooms
1 small onion
2 cups arborio rice
2 tablespoon butter
1 tablespoon olive oil
4 tablespoons chopped parsley
1/4 cup grated parmesan cheese
Preparation
Preheat oven to 450, and toss 1 tablespoon olive oil with two sliced red peppers, 10 sliced mushrooms, and a sliced zucchini, add salt and pepper. Roast in pan for 20 minutes in oven. Meanwhile bring 4 qt pot of lightly salted water to a boil, add shrimp shells and tails and boil for 25 minutes to make shrimp broth for risotto, strain and reserve liquid. Add chopped onion and 2 tablespoons butter to large saute pan , saute 5 min, add 2 cups risotto and 1/2 cup shrimp broth, stir frquently, as liquid dissolves keep adding 1/2 cup amounts and repeat as needed, as risotto begins to become tender add roasted vegetables and stir, add all juices from vegetables as well. Just as Risotto takes on its creamy shape and tenderness add peeled deveined raw shrimp and cover for 5 minutes until shrimp turns pink. Add 1/4 cup grated parmesan , cracked pepper and 4 tablespoons chopped fresh parsley. Great meal with a nice tosed simple salad.
