Improv: Curry Risotto with Carrots, Peas and Shrimp

I am back to the Improv Cooking Challenge! I took a little break after Kellen was born because I participate in a few different challenges, and did not want to juggle too much while adjusting to our baby boy.  It feels good to come back to the challenge because I really enjoy the Improv Challenge. If you are wondering how it works it is very simple- cook anything with the two assigned ingredients. This month the ingredients were peas and carrots ("Jenny and Me, we was like peas and carrots"...Ron's favorite movie).  I debated between a few different ideas before I decided to create a risotto. I make a lot of risottos (in case you didn't notice), and decided that curry was the way to go. I added in a little shrimp and we had a delicious meal. Ron and I love curry and thought this recipe was spot on!

Big thank you to Kristen of Frugal Antics of a Harried Homemaker for always being our fearless hostess! Check out her blog if you would like to join the fun!


1/2 cup chopped carrots
1/2 cup frozen peas
1 shallot, diced
1 clove garlic, minced
1 Tbl butter
1 Tbl olive oil
1 cup arborio rice
1/2 cup dry white wine
4 cups chicken stock
1 1/2 tsp curry powder
1 lb shrimp, peeled and devined
1/4 cup Parmesan cheese
Salt and Pepper, to taste


Place chicken stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.

Heat a large nonstick skillet over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add carrots and cook for 5 minutes. Add shallots and cook for 2 minutes and add garlic. Stir in rice, and cook for 3-4 minutes, stirring constantly. Increase heat to medium and add wine. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly.  Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.  Add curry powder, shrimp and peas when last portion of stock is added. Cover pot and remove from heat to allow the shrimp to cook till pink. Right before you serve the risotto, stir in the cheese and season with salt and black pepper. 

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