Ouzo may seem an unusual choice for a risotto recipe, but I promise it makes the tomato, olive, shrimp, and feta flavors stand up and shout! —Pinch&Swirl
short grain brown rice
ripe grape tomatoes
extra virgin olive oil
large shallots, finely chopped
ouzo (our favorite has a prominent, black #12 on the label)
kalamata olives, pitted and coarsely chopped
zest of 1 lemon
peeled and deveined medium shrimp
salt and freshly ground black pepper, to taste
slivered, fresh basil leaves
chive flowers for garnish (optional)
In This Recipe
Partially cook short grain brown rice in a rice cooker or saucepan using 1/2 cup less liquid than called for on the package. Cook for about 10 minutes less than the package directs, leaving the rice slightly under-cooked. (If you are using a rice cooker, use the white rice instead of brown rice setting.)
Add tomatoes to the bowl of a food processor or blender pitcher and pulse until nearly pureed, leaving some small pieces; reserve.
Heat olive oil in a large skillet over medium heat. Add shallots; cook and stir until slightly softened, about 2 minutes. Add partially cooked rice; cook and stir to coat with olive oil, about 1 minute. Add warm water and ouzo; stir until absorbed, about 3 minutes. Add pureed tomatoes; cook and stir until tomato has softened and liquid is absorbed, about 3 minutes. Add feta, kalamata olives, and lemon zest; cook and stir until feta has melted, about 1 minute. Add shrimp; cook and stir until shrimp is pink and cooked through, about 3 minutes. Check flavor; add salt and freshly ground black pepper to taste.
Transfer to serving platter and sprinkle with fresh basil and chive flowers if desired. Serve.