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Shrimp Risotto with Burrata

Cook Time 25 Minutes

Servings 4

  • 1 cup arborio rice
  • 1 quart chicken stock
  • Kosher salt, for seasoning
  • Olive oil, for seasoning
  • 1 pound large shrimp, peeled and deveined
  • 1 cup cherry tomatoes
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 1/2 cup shredded Parmesan cheese, plus more for serving

Combine the rice and stock in the bottom of the Ninja Foodi. Season with a pinch of salt.

 

Season the shrimp and tomatoes with olive oil, salt, and pepper. Place the shrimp and tomatoes into the crisper tray and add to the Speedi.

 

Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 350°F, and set time for 10 to 15 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).

 

Open the Speedi and remove the crisper tray. Add the butter, cream, and parmesan to the risotto. Scoop risotto into servings bowls and top with the shrimp plus tomato combo.

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Shrimp Risotto with Burrata

Shrimp Risotto with Burrata

Author Mark & Fey
Keyword Ninja, risotto, Seafood, Speedi
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 cup arborio rice
  • 1 quart chicken stock
  • Kosher salt for seasoning
  • Olive oil for seasoning
  • 1 pound large shrimp peeled and deveined
  • 1 cup cherry tomatoes
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 1/2 cup shredded Parmesan cheese plus more for serving

Instructions

  • Combine the rice and stock in the bottom of the Ninja Foodi. Season with a pinch of salt.
  • Season the shrimp and tomatoes with olive oil, salt, and pepper. Place the shrimp and tomatoes into the crisper tray and add to the Speedi.
  • Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 350°F, and set time for 10 to 15 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).
  • Open the Speedi and remove the crisper tray. Add the butter, cream, and parmesan to the risotto. Scoop risotto into servings bowls and top with the shrimp plus tomato combo.

Breakfast Chorizo Tacos

Cook Time 25 Minutes

Servings 4

  • 1 cup arborio rice
  • 1 quart chicken stock
  • Kosher salt, for seasoning
  • Olive oil, for seasoning
  • 1 pound large shrimp, peeled and deveined
  • 1 cup cherry tomatoes
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 1/2 cup shredded Parmesan cheese, plus more for serving

Combine the rice and stock in the bottom of the Ninja Foodi. Season with a pinch of salt.

 

Season the shrimp and tomatoes with olive oil, salt, and pepper. Place the shrimp and tomatoes into the crisper tray and add to the Speedi.

 

Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 350°F, and set time for 10 to 15 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).

 

Open the Speedi and remove the crisper tray. Add the butter, cream, and parmesan to the risotto. Scoop risotto into servings bowls and top with the shrimp plus tomato combo.

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Sausage, Onion and Rice Breakfast Chorizo Tacos with Ninja Speedi

Author Mark & Fey
Course Breakfast
Keyword Eggs, Ninja, Pork, rice, sausage, Speedi, tortillas

Ingredients

  • 1 large onion sliced
  • 4 chorizo sausages
  • 1 cup rice
  • 6 large eggs
  • 1 tablespoon butter
  • 1/2 cup shredded cheddar cheese
  • 8 small flour tortillas
  • Hot sauce optional for serving
  • Crumbled cojita cheese optional for serving

Instructions

  • Today we’re using the Ninja Speedi to cook sausage, onions, and rice all at once for epic breakfast tacos! Start by adding the sausage and onions to the Speedi’s upper tray. Combine the rice with 2 cups of water in the bottom of the Ninja Speedi.
  • Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 375°F, and set time for 10 to 15 minutes. Press START/STOP to begin cooking. The Speedi will steam for approximately 10 minutes before crisping.
  • While that cooks, scramble some eggs. Whisk together the eggs with a hefty pin of kosher salt. Heat a large non-stick skillet over medium and add the eggs. Stir in the butter to emulsify. Add the cheese right at the end of cooking. Char the tortillas over the flame of the medium high burner.
  • When the Speedi is done, slice the sausages and fluff the rice. Build the tacos by adding rice to each tortilla, topping with eggs, sausage, onions, hot sauce and cotija.