Spicy Teriyaki Risotto with Grilled Shrimp

This Spicy Teriyaki Risotto with Grilled Shrimp beautifully marries the creamy texture of traditional Italian risotto with the bold flavors of Asian cuisine. The dish features a savory blend of arborio rice simmered in a teriyaki-infused broth, topped with tender grilled shrimp, and garnished with scallions and sesame seeds for a delightful finish. Perfect for those who love a fusion of flavors, this dish is both satisfying and unique.

Ingredients:

• 1 cup arborio rice
• 4 cups low-sodium chicken broth
• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 1 tablespoon sesame oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 cup shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the chicken broth and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add minced garlic and red pepper flakes, cooking for another minute until fragrant.
4. Stir in the arborio rice, allowing it to toast for about 2-3 minutes.
5. Gradually add the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more.
6. In a separate bowl, marinate shrimp with soy sauce and teriyaki sauce for about 10 minutes.
7. Once the rice is creamy and al dente (about 18-20 minutes), stir in the sesame oil and Parmesan cheese. Season with salt and pepper to taste.
8. In a grill pan over medium-high heat, grill the marinated shrimp for about 2-3 minutes on each side until cooked through.
9. Serve the risotto topped with grilled shrimp, garnished with sliced green onions and sesame seeds.