Creamy Shrimp Risotto with Velveeta

This creamy shrimp risotto combines the richness of cream cheese and Velveeta with perfectly cooked arborio rice, creating a comforting dish that balances traditional Italian flavors with a modern twist. The plump shrimp add a delightful seafood element, while the creamy texture makes it irresistibly satisfying. This dish is suitable for pescatarians and is designed to please those who appreciate both classic and contemporary cuisine.

Ingredients:

• 1 cup arborio rice
• 4 cups seafood stock
• 1 cup cream cheese, softened
• 1 cup Velveeta cheese, cubed
• 1 lb shrimp, peeled and deveined
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a saucepan, heat the seafood stock over low heat and keep it warm.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the arborio rice to the skillet, stirring to coat the grains with oil and toast them lightly for 2-3 minutes.
5. Pour in the white wine and let it simmer until mostly evaporated, stirring frequently.
6. Begin adding the warm seafood stock one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
7. In the last 5 minutes of cooking, add the shrimp to the risotto, allowing them to cook through.
8. Once the rice is cooked, stir in the cream cheese, Velveeta, and grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
9. Serve immediately, garnished with fresh parsley.