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About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Okra


  • Shallot


  • Arborio Rice

    Arborio Rice

  • White Cooking Wine

    White Cooking Wine

  • Butter


  • Wild-Caught Gulf Shrimp

    Wild-Caught Gulf Shrimp

  • Lemon


  • Parsley


  • Grated Parmesan

    Grated Parmesan


Preheat oven to 425° F. Put 3 1/2 cups water in a small saucepan, and place over high heat.
While waiting for the water to boil, prepare your mise en place: Cut off and discard caps from okra, and thinly slice pods on the diagonal. Peel and mince shallot. Halve lemon; juice 1 half, and cut remaining half into wedges. Pick and chop parsley leaves. Check shrimp for any bits of shell or vein; remove and discard.
When water comes to a boil, add bouillon cube. Stir to dissolve. Reduce heat to low.
In a mixing bowl, combine okra, 1 teaspoon olive oil and 1/4 teaspoon kosher salt. Toss well. Spread in a single layer on a baking sheet and roast 15 minutes, stirring halfway through cooking time.
While okra is roasting, heat a large skillet over medium-high heat. Add remaining 1 teaspoon olive oil. Stir in shallot, and cook, stirring, until translucent, about 2 minutes. Stir in rice, and cook 1 minute. Stir in cooking wine, and reduce heat to low.
Stir 1/2 cup hot bouillon into rice. Cook, stirring, until rice absorbs the liquid. Repeat, adding liquid 1/2 cup at a time and stirring until absorbed, just 1/2 cup liquid remains.
Add the last 1/2 cup liquid to the rice. Stir in roasted okra, butter and 1/4 teaspoon kosher salt. Stir in shrimp. Cover and let cook 2-3 minutes. Uncover, add lemon juice and parsley, and stir to combine. Re-cover, and cook 2 minutes. Stir in Parmesan cheese.
Divide risotto between 2 bowls. Serve with lemon wedges on the side, and enjoy!