SHRIMP RISOTTO
Shrimp is featured in this recipe, but any kind of seafood will work. The saffron adds a very classic and tantalizing element to the dish. The parsley at the end is optional, but it adds freshness and a burst of color. You can let your diners sprinkle some on their own portions, along with extra Parm, as they see fit. Purists may scoff at the notion of including cheese in any dish with seafood; in Italy this has been traditionally frowned upon. You may decide for yourself; I think a little adds a lot of flavor, and most everyone who has inhaled risotto in my house agrees.
Provided by Katie Workman
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium-sized saucepan, bring the broth to a simmer over medium heat. Stir in the saffron, and reduce the heat to medium low.
- Heat the oil and 1 tablespoon of the butter in a heavy medium-sized saucepan over medium heat. Add the onion and garlic and stir until just tender, about 2 minutes. Add the rice, season with salt and pepper, and stir until all of the grains are well coated with the fat and onions, and the rice is turning slightly translucent, about 2 minutes.
- Add the white wine, if using, and stir until it is almost completely absorbed into the rice, 1 to 2 minutes. Add 1 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Continue adding the broth 1/2 cup at a time, stirring often and simmering until the liquid is almost absorbed before adding more (you can add some water to the pot of broth if it looks like you might run low). After about 16 to 18 minutes, when the rice is still quite al dente but the dish is starting to look creamy, stir in the shrimp and another 1/2 cup of the broth and stir frequently until the shrimp are almost cooked through and the rice is al dente, 3 to 4 minutes. Add another 1/2 cup of liquid if the mixture is too thick (you want it to be quite loose).
- Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using.
HEARTY SHRIMP RISOTTO
Super creamy and packed with shrimp, this impressive Italian meal maker is special enough to serve company. Laced with the warm flavors of white wine, goat cheese and fresh spinach, it's scrumptious, comforting and so fast! -Lydia Becker, Parkville, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add the rice, thyme, bay leaf and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the shrimp and spinach; cook until shrimp turn pink and spinach is wilted., Stir in cheese. Discard thyme and bay leaf. Serve immediately.
Nutrition Facts : Calories 405 calories, Fat 9g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 832mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
SHRIMP RISOTTO
This colorful main dish will make family meals seem a little more elegant. It comes together so quickly, it's just right for a warming weeknight supper. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed., Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender. , Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.
Nutrition Facts : Calories 420 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 1196mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
SHRIMP RISOTTO
A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Garnish with a rosemary sprig or parsley.
Provided by tblair90
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
- Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
- Strain stock and discard shells. Keep warm on low heat.
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
- Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
- Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 57.9 g, Cholesterol 165 mg, Fat 15.8 g, Fiber 1 g, Protein 26.3 g, SaturatedFat 6.8 g, Sodium 850 mg, Sugar 1 g
SHRIMP RISOTTO WITH FRESH HERB BUTTER
Steps:
- Melt 3 tablespoons butter in large saucepan over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté until almost opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to bowl. Add 1 tablespoon butter and shallots to same pan. Sauté 3 minutes. Add rice; stir 1 minute. Add wine. Stir until wine is absorbed, about 2 minutes. Add clam juice and bring to boil. Reduce heat. Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
- Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl. Season herb butter to taste with salt and pepper.
- Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto. Simmer 2 minutes. Season with salt and pepper. Spoon risotto into shallow bowls. Swirl some herb butter into top of each. Serve, passing cheese separately.
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