Seasoned Arborio Rice with Shrimp, Salami & Chick Peas

I made this dish a while ago….and be a “while ago”, I mean when I ask my husband, ‘remember that rice dish I made last month’ and he says ‘nope’!! But Baby #2 made her way into our lives a little bit earlier and I didn’t get the recipe up before her arrival!  So, in the spirit of Comfort Fall food that has a punch of flavour and gives you an overall balanced dish (that can be tailored to your own preference too), mark this recipe and make it one day this week for you (with left-overs) or your family (with potentially no left-overs)!

Serves 6-8 people

Ingredients:

• 3 Tbsp Vegetable Oil (*I used Olive Oil)
• 1 Clove garlic, minced
• 1 small Onion, finely chopped
• 1 Carrot, peeled and finely chopped
• 1 Bell Pepper, chopped
• 1 Cup Chopped zucchini or green peas
• ¾ Cup Chopped Salami or Sopresatta (Italian cured meat)
• 12-15 Shrimp, thawed, peeled, de-veined and cut into thirds
• ½ Cup White wine
• ½ tsp each Turmeric and Sweet Paprika
• Pinch each Salt and Pepper
• 8 Cups Vegetable Stock
• 1½ Cups Arborio Rice
• 1 can Chick peas, drained and rinsed

Directions:

1. In a large pot over medium heat, add the oil and heat through. Add the garlic and sauté for about 2-3 minutes. Add the onion and sauté for another 2-3 minutes until onion is translucent.
2. Add the carrots and cook for about 5 minutes to soften.
3. Add in the bell pepper and zucchini and continue to cook for a few minutes, mixing all vegetables together.
4. Move the veggies to the side of the pot and add in the chopped salami or sopresatta, allowing to cook for a few minutes in the centre. Mix together all of the ingredients to incorporate the flavours and then spread the contents to the side again, adding the shrimp to the middle of the pot, allowing to cook through, about 2 minutes.
5. Mix all ingredients together and add in the white wine, lifting any of the bits from the bottom of the pot.
6. Add in the seasonings and vegetable broth, stirring to combine all ingredients.
7. Add in the Arborio rice and allow for the broth to cover the broth.
8. Lower the heat to medium-low and continue to cook until all of the liquid is absorbed and the rice is cooked, about 20-30 minutes. If you feel the rice isn’t cooked to your preference once all of the liquid has been absorbed, you may need to add more liquid.
9. Add the chick peas and mix to incorporate all ingredients together.

*Have a protein preference? Add in more of the protein you prefer and omit the one that may not be included in your dietary lifestyle. Note that shrimp and cured meat have a little more natural salt in them, which gets incorporated into the overall flavours of this dish, so you may need to adjust your seasonings a bit if you are eliminating these.