{dairy free} Shrimp Rissoto

Ingredient list:

1 lb of de-veined, peeled + cooked shrimp

2 tbsp olive oil divided 

2 garlic cloves minced

1 white onion

2 tomatoes chopped (I used vine ripened)

1 tsp sea salt

3 C seafood or fish stock

2 lemons (juice)

2 C mushrooms 

1 bunch asparagus chopped into 1″ pieces 

1 C Aroborio rice

1/2 C almond/soy or flax milk

1 tsp ground black pepper

1 tsp coriander 

1 tsp thyme

Stallions to top if wanted


In a small pot heat oil over medium heat

Add garlic

Cook until fragrant 

Add tomatoes and cook for a few minutes 

Add seafood stock

Reduce heat and keep simmering 

Add onion and cook until translucent 

Add mushrooms and asparagus and cook an additional 2-3 minutes

Add salt, pepper, coriander + thyme

Add the rice and cook until golden brown

Add 1/2 C seafood stalk mixture every few minutes until completely absorbed stirring continuously. Continue this process for about 20 minutes until rice is softened 

Add shrimp and milk and stir until milk is completely absorbed 

Top with chopped scallions 



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