Cuban-Inspired Shrimp Risotto

Ingredients

While the original Italian risotto typically features ingredients like Parmesan cheese, white wine, and Italian herbs, this Cuban adaptation incorporates elements of the island's cuisine. The Cuban-inspired shrimp risotto includes spices like cumin and paprika, as well as the addition of bell peppers and black beans for a touch of Cuban flair. We alse have the original recipe for Risotto, so you can check it out.

• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon (5 g) ground cumin 1 teaspoon (5 g) ground cumin
• 1 teaspoon (5 g) paprika 1 teaspoon (5 g) paprika
• 1 cup (200 g) Arborio rice 1 cup (200 g) Arborio rice
• 1/2 cup (120 ml) dry white wine 1/2 cup (120 ml) dry white wine
• 4 cups (950 ml) vegetable broth 4 cups (950 ml) vegetable broth
• 1 can (15 oz) black beans, rinsed and drained 1 can (15 oz) black beans, rinsed and drained
• 1 pound (450 g) shrimp, peeled and deveined 1 pound (450 g) shrimp, peeled and deveined
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 28g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet or paella pan, heat the olive oil over medium heat.
2. 2.
   Add the chopped onion and diced bell peppers to the pan. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Stir in the minced garlic, ground cumin, and paprika. Cook for an additional minute to release the flavors.
4. 4.
   Add the Arborio rice to the pan and stir to coat the grains with the spices and vegetables.
5. 5.
   Pour in the white wine and cook until it has been absorbed by the rice.
6. 6.
   Gradually add the vegetable broth, one cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next.
7. 7.
   Once the rice is tender and creamy, stir in the black beans and shrimp. Cook for an additional 3-4 minutes, or until the shrimp are pink and cooked through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Cuban-inspired shrimp risotto hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before cooking to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing out the vein.
• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and prevent the risotto from becoming too sticky.

Tips & Tricks

• To enhance the Cuban flavors, you can add a squeeze of lime juice to the risotto just before serving.
• For a spicier kick, sprinkle some crushed red pepper flakes over the finished dish.
• If you prefer a creamier texture, stir in a tablespoon of butter or coconut milk at the end of cooking.
• Experiment with different seafood options such as lobster or crab for a luxurious twist.
• Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Cuban-inspired shrimp risotto as a main course, accompanied by a fresh green salad or grilled plantains for a complete Cuban meal experience.

Presentation advice

For an eye-catching presentation, garnish the risotto with a sprinkle of paprika and a few fresh cilantro leaves. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the dish to shine through.