Easy Garlic Shrimp Risotto
An easy way to prepare a gourmet meal. This cheesy risotto features kale, cherry tomatoes, and pan-fried garlic shrimp.
Servings: 4 people
- 1 package Knorr® Selects Four Cheese Risotto *you can double recipe easily
- 1 cup milk
- 1 1/2 cups water
- 3 tablespoons Extra Virgin Olive Oil
- 1 lb jumbo shrimp deveined/peeled- I left my peels on for presentation, but do not recommend it for practical reasons.
- 1 clove garlic minced
- salt, pepper, onion powder to taste
- 3 cups baby kale
- 1 cup cherry tomatoes
Heat a large non-stick pan with 1 tablespoon EVOO. Add shrimp, garlic spices.
Cook shrimp until pink on both sides for abotu 3 mins.
Remove shrimp and set aside.
In the same pan, add remaining olive oil, water, milk, and Knorr® Selects Four Cheese Risotto.
Bring to a boil and then turn down to medium heat for 7 minutes. Toss in Kale and cook 3 extra minutes. Stir in shrimp and tomatoes- and serve warm.