Italian Risotto With Shrimp Microwave Recipes

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ITALIAN RISOTTO WITH SHRIMP (MICROWAVE)



Italian Risotto With Shrimp (Microwave) image

Simple risotto recipe which doesn't require constant stirring. I believe it originally came from Cooking Light

Provided by Elena L.

Categories     One Dish Meal

Time 30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

3 1/2 cups chicken broth
1/2 cup dry white wine
1 cup chopped onion
2 teaspoons olive oil
1 1/3 cups arborio rice
1 cup frozen corn or 1 cup peas
1/3 cup chopped roasted red pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
3/4 cup grated asiago cheese

Steps:

  • Combine broth and wine in 1 quart glass measuring cup. Microwave on high for 5 minutes, or until it boils. Remove from microwave and keep warm.
  • Combine onion and oil in a 2 quart casserole. Microwave on high 4 minutes .
  • Stir in broth mixture and rice. Microwave on high for 15 minutes or until liquid is almost absorbed, stirring every 5 minutes.
  • Stir in shrimp, corn or peas, roasted red peppers, basil and oregano. Micowave on high for 4 minutes or until shrimp are done, stirring every two minutes.
  • Remove from oven and stir in cheese.

Nutrition Facts : Calories 408.3, Fat 4.5, SaturatedFat 0.9, Sodium 819.2, Carbohydrate 75.9, Fiber 4.8, Sugar 2.6, Protein 11.7

SHRIMP RISOTTO



Shrimp Risotto image

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

6 cups low-sodium chicken broth
Generous pinch of saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 cups arborio, carnaroli, or vialone nano rice or other short-grain starchy rice
Kosher or coarse salt and freshly ground pepper to taste
1/2 cup dry white wine, optional
1 pound uncooked extra-large or jumbo shrimp, peeled and deveined
1/4 cup freshly grated Parmesan, plus more for serving, optional
1/4 cup chopped fresh parsley, optional

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.

BASIC MICROWAVE RISOTTO



Basic Microwave Risotto image

Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imagination, I-just-bounced-five-checks recipe. It reheats well too. You can use margarine or olive oil in place of the butter, and you can use apple juice or white grape juice in place of the wine.

Provided by Drasaid

Categories     Main Dish Recipes     Rice     Risotto Recipes

Yield 4

Number Of Ingredients 7

3 tablespoons butter
1 clove garlic, minced
1 onion, chopped
1 ½ cups vegetable broth
1 cup uncooked Arborio rice
¾ cup white wine
¼ cup grated Parmesan cheese

Steps:

  • In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
  • Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
  • Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
  • Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 51.8 g, Cholesterol 28.4 mg, Fat 10.6 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 6.6 g, Sodium 333 mg, Sugar 2.8 g

ITALIAN SHRIMP AND SCALLOP RISOTTO



Italian Shrimp and Scallop Risotto image

The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as the rice needs more time. If you cook them together, the shellfish will overcook and get chewy.

Provided by tea

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 57m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
3 cloves garlic, peeled
½ pound shelled sea scallops
½ pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
1 pinch red pepper flakes
½ cup dry white wine
½ lemon, juiced
1 bunch fresh parsley, finely chopped
1 quart fish stock, or more as needed
2 tablespoons butter
1 tablespoon olive oil
1 shallot, finely chopped
1 (12 ounce) package Arborio rice
½ cup dry white wine
1 tablespoon extra-virgin olive oil

Steps:

  • Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
  • Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
  • Pour fish stock into a saucepan over medium heat and bring to a simmer.
  • Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
  • Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
  • Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

Nutrition Facts : Calories 702.8 calories, Carbohydrate 75.2 g, Cholesterol 125 mg, Fat 25.4 g, Fiber 2.3 g, Protein 31 g, SaturatedFat 6.5 g, Sodium 1059.1 mg, Sugar 1.4 g

WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE BY TASTY



Wolfgang Puck's Tomato Risotto With Shrimp Recipe by Tasty image

Here's what you need: olive oil, garlic, shallot, arborio rice, dry white wine, chicken stock, tomato soup, unsalted butter, parmesan cheese, kosher salt, white pepper, large shrimps, green peas, fresh parsley leaf

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

6 tablespoons olive oil, divided
2 teaspoons garlic, minced, divided
1 tablespoon shallot, minced
1 cup arborio rice
¼ cup dry white wine
2 cups chicken stock, boiling
14.5 oz tomato soup, 1 can
6 tablespoons unsalted butter, cubed
¼ cup parmesan cheese, freshly grated
kosher salt, to taste
white pepper, freshly ground, to taste
8 large shrimps, peeled, deveined, tails on, butterflied
¼ cup green peas
1 tablespoon fresh parsley leaf, for garnish, minced

Steps:

  • In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
  • Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
  • Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
  • Add the tomato basil bisque and stir to combine.
  • Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
  • Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
  • Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
  • Enjoy

Nutrition Facts : Calories 971 calories, Carbohydrate 73 grams, Fat 68 grams, Fiber 2 grams, Protein 12 grams, Sugar 9 grams

MICROWAVE RISOTTO PRIMAVERA



Microwave risotto primavera image

A classic recipe with a cheat's method - just pop this in the microwave for speedy results. It's high in fibre and folic acid, and low in fat

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 7

350g risotto rice
175ml white wine
850ml hot vegetable stock
500g frozen pea and bean mix (available in Waitrose)
100g pack asparagus tips
100g soft goat's cheese , or vegetarian alternative
handful of mint leaves, roughly torn

Steps:

  • Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
  • Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.

Nutrition Facts : Calories 461 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium

HEARTY SHRIMP RISOTTO



Hearty Shrimp Risotto image

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

4 cups reduced-sodium chicken broth
1 small onion, finely chopped
1 tablespoon olive oil
1 cup uncooked arborio rice
1 fresh thyme sprig
1 bay leaf
1/4 teaspoon pepper
3/4 cup white wine or additional reduced-sodium chicken broth
1 pound uncooked medium shrimp, peeled and deveined
2 cups chopped fresh spinach
4 ounces fresh goat cheese, crumbled

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

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