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Cajun Risotto in a pan.

Cajun Risotto

French Kiss Cook
Combine flavors from the bayou with a classic Italian comfort food in this one dish recipe.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American
Servings 5 servings
Calories 636 kcal

Ingredients
  

For the Vegetables

  • 1 tablespoon Olive Oil
  • 1 large Red Bell Pepper cored and diced
  • 1 large Shallot peeled and minced
  • 1 cup Chopped Okra thawed if frozen
  • 5 cloves Garlic finely minced

For cooking the Meats

  • 250 grams Smoked Sausage (fully cooked) in ¼ inch slices
  • 18 pieces Cleaned Shrimp thawed if frozen
  • 1 teaspoon Cajun Seasoning see notes below

For the Risotto

  • 1 tablespoon Butter Salted or Unsalted
  • 1 cup Arborio Rice
  • 1 cup Dry White White at room temperature
  • 2 tablespoon Tomato paste
  • 900 ml Chicken Broth Warm or at room temperature
  • 2 teaspoon Cajun Seasoning
  • 1 cup Parmesan Cheese freshly grated

Instructions
 

Cook the Veggies

  • Place a large non-stick skillet on medium-high heat.
  • Drizzle in the olive oil and add in the prepared shallot, bell pepper and okra. Cook for 5 minutes or until it starts to get some golden color.
  • Add the minced garlic to the veggies and cook for an additional 2 minutes. Remove the veggies from the pan and into a large clean dish.

Cook the Meats

  • Place the sliced sausage in the hot pan, adding olive oil if needed. Cook until golden on both side.
  • Add the shrimp to the pan and cook for 2-3 minutes or until full cooked. Sprinkle with 1 teaspoon of the Cajun seasoning and toss to combine. Remove the cooked protein from the pan, adding it to the dish with the roasted veggies.

Cook the Risotto

  • Turn the heat down to medium and add the butter to the pan. Deglaze the pan and scrape off any stuck on bits.
  • Add the rice to the foaming butter and toast the rice for 2 minutes. When it starts to crackle, deglaze the pan with the wine. Stir until almost all absorbed.
  • Add the tomato paste to the pan and stir to incorporate fully.
  • Pour in ¾ cup of the warm or room temperature broth into the rice. It will simmer and start to be absorbed quite quickly. Stir frequently so that it does not stick to the bottom.
  • Keep adding ¾ cup of broth at a time, stirring it frequently until it is absorbed by the rice. Repeat until all of the broth is used up. Add the 2 teaspoon of Cajun seasoning with the last of the broth.
  • When all of the broth as been added and almost all absorbed by the rice, give the risotto a taste. The dish should be of a creamy consistency and the grains should have a slight chew to them, like a soft al dente pasta.
  • Remove the risotto from the heat and stir in the grated parmesan. Stir in the cooked veggies and meat. Serve right away with more parmesan if desired.

Video

Notes

Shallot: Substitute the shallot with half of a large white onion finely chopped. 
Homemade Cajun Seasoning: 
  • 2 teaspoon Smoked Paprika
  • 2 teaspoon Garlic Powder
  • 2 teaspoon Oregano
  • 1 teaspoon Thyme
  • 1 teaspoon Salt
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cayenne Pepper
  • ½ teaspoon Pepper

Nutrition

Calories: 636kcalCarbohydrates: 43gProtein: 57gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 63mgSodium: 2207mgPotassium: 904mgFiber: 3gSugar: 5gVitamin A: 1107IUVitamin C: 11mgCalcium: 312mgIron: 3mg
Keyword cajun, one-dish, risotto
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