Rasta Risotto

Name: Rasta Risotto
Ingredients: 1 lb small shrimp, peeled and deveined; 1 lb small shrimp, peeled and deveined; 2 teaspoons salt, divided; 2 teaspoons WhiteSpice, divided (substitution); 2 teaspoons YardSpice, divided (substitution); 1 teaspoon ground allspice; 3 tablespoons jerk seasoning, divided; 6 cups Chicken Stock; 2 tablespoons coconut oil, divided; 1 large red bell pepper, diced; 1 large green bell pepper, diced; 1 large yellow bell pepper, diced; Scotch bonnet chile, diced (optional); 6 cloves garlic, minced; 3 green onions, sliced into rounds; 1-inch piece fresh ginger, peeled and minced; 1 small yellow onion, diced; 1 package (16 oz) orzo pasta; 2 cups heavy cream; 4 fresh thyme sprigs; ¼ cup shredded Parmesan cheese

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Tastemaker

By Scot Louie

Published 2024

About

This elevated risotto is definitely one of my top five recipes in this book! A true “Oh, wow!” moment with an incredible mix of flavors and seasonings. This is the only time I’ll suggest using small shrimp, as they make this dish easier to eat.

Ingredients

1 lb small shrimp, peeled and deveined
2 teaspoons salt, divided
2

Dinner

Method

Place the shrimp in a medium bowl and season with 1 teaspoon of salt, 1 teaspoon of WhiteSpice, 1 teaspoon of YardSpice, ground allspice, and 1 tablespoon of jerk seasoning. Mix well and set aside to marinate for 30 minutes.

Place the stock in a medium saucepan over low heat to simmer.

Warm 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the marinated s