Summer Tomato Risotto with Saffron | Recipe Cart

Ingredients

• 1 lb cherry or grape tomatoes
• 1 tablespoon olive oil
• 1 white or yellow onion, diced
• 2 tablespoons olive oil
• 4-6 cloves garlic, rough chopped
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 1/2 cups arborio rice or Spanish short-grain rice
• pinch saffron
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon smoked paprika
• 6-8 cups veggie stock or chicken stock, warmed
• 1 tablespoon butter
• 1/4 cup grated parmesan
• 16 ounces large shrimp -raw, peeled, deveined (or sub a white fish)
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 2 teaspoons granulated garlic
• 1 teaspoon salt
• oil for searing