- 1 dry pint Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes
- 1 small white onion, diced
- ½ lb extra jumbo shrimp, peeled & deveined
- 1 ½ cups chicken stock, divided
- ½ cup arborio rice
- ½ cup dry vermouth
- ½ cup Parmesan cheese, grated
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 tsp Cajun seasoning
- Parsley, optional for garnish
- Salt and pepper, to taste
In a medium bowl, toss shrimp with Cajun seasoning and set aside.
In a small saucepan, on low heat, warm chicken broth.
Heat olive oil in a pan over medium heat. Add onions and sauté until translucent.
Add rice to pan and toast for 2 minutes while stirring, then add shrimp.
Add vermouth to pan and cook until almost absorbed.
Add 2/3 cup of warmed broth to the pan and cook until absorbed. Repeat this process until all broth is used and risotto is cooked al dente.
Stir in tomatoes, Parmesan cheese, and lemon zest.
To serve, season with salt and pepper, and garnish with parsley as desired.
Recipe created by Joy Monnerjahn
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