- 2 cup Arborio rice
- 1 cup cubed caramelized sweet potato
- 16 jumbo gulf shrimp
- 1 cup diced pancetta
- 2 each green onion
- 1 tblsp chopped flat leaf parsley
- 4 tblsp butter
- ½ cup grana padano or parmesan cheese
- 2 tblsp heavy cream
- 2 tblsp minced garlic
Support local ingredients with this Go Texan risotto you can also find at Prego. The sweet potatoes bring a burst of added flavor, but the jumbo shrimp are the real star of the show!
For the Arborio rice… Prepare a batch of risotto-brown 2lbs of Arborio rice in ½ cup of olive oil. Once brown, add vegetable stock two cups at a time and stir until all the stock has been absorbed. Continue adding stock and stirring until rice is fully cooked.
For the caramelized sweet potato… Peel the sweet potato, discard the skin and cube the flesh into 1inch cubes. Drizzle with olive oil and liberally salt and pepper on a sheet pan. Roast the cubes in a 400 degree oven for 20 minutes. Remove from the oven and set aside.
Sautee diced pancetta until most of the fat has been rendered and the pancetta is turning brown. Add the jumbo shrimp, green onion and minced garlic and continue cooking until the shrimp are pink. Then add the butter, cream and cheese. Stir until well integrated. Add the cup of caramelized sweet potato and 2 cups of risotto. Add chopped parsley, cracked black pepper and coarse sea salt to taste.