SAFFRON RISOTTO WITH SHRIMP AND PEAS
- In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
- Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
- Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.
RISOTTO WITH SHRIMP AND PEAS
- In a large saucepan, simmer stock. In a heavy-bottomed pot, heat oil. Add onion, and sauté until it softens. Add rice, and stir to coat. Add the wine, and cook until liquid is absorbed.
- Add one cup simmering stock to rice. Stirring often, cook over medium-low heat until liquid is absorbed. Repeat with second cup, and continue cooking, stirring often. Repeat with third cup.
- As rice becomes soft but firm, add last cup of stock. If peas are large, add them and cook about 4 minutes. Then add shrimp. If peas are small and tender, add them along with shrimp. Cook shrimp just 3 or 4 minutes. Season with salt and pepper and serve, with cheese if desired.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 10 grams, Carbohydrate 119 grams, Fat 14 grams, Fiber 10 grams, Protein 48 grams, SaturatedFat 3 grams, Sodium 2123 milligrams, Sugar 16 grams, TransFat 0 grams
ASPARAGUS, PEA AND SAFFRON RISOTTO (WITH SHRIMP) RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 17
- If using shrimp, use 2-3 large pieces per serving. Remove the tail, place in a small bowl and drizzle with a little olive oil, a splash of white wine, a squeeze of lemon juice, one small clove of freshly minced garlic, and a little salt and pepper and set aside. Heat chicken stock in medium saucepan. In a separate saucepan, heat garlic and and shallots in olive oil over medium-low heat, stirring frequently, until fragrant. Add rice and stir to coat for a few seconds. Add wine and a half cup of chicken stock. Stir frequently until liquid is mostly absorbed, then add another half cup of stock and saffron. Allow to absorb, and then add another half cup of stock, repeating the process until the stock has been mostly absorbed (about 20-25 minutes). Rice should be tender but slightly firm, and risotto should have a thick creamy consistency. Meanwhile (within 10 minutes of the risotto being ready): In a small skillet, heat about 1 Tbsp olive oil, and 1 small pat of unsalted butter. Saute the asparagus until just al dente--about 7 minutes. Set aside. In the same pan, cook the shrimp until pink-- about 2 minutes per side. Once the risotto is finished, remove from heat and stir in lemon juice**, lemon zest, parmigiano reggiano, asparagus and frozen peas. Add salt to taste. Garnish with grated cheese and lemon zest. Top with shrimp, if serving. **add about 1/2 the lemon juice, and taste. Add more, if you prefer for the lemon citrus taste to come through.
SHRIMP RISOTTO WITH PEAS
Shrimp shells are used here to make a subtle shellfish broth for the risotto. Make sure you don't overcook the shrimp; they will take only four to five minutes to cook, and the contrast of their succulent texture against the chewy rice will be lost if the shrimp become rubbery.
Provided by Martha Rose Shulman
Yield Serves 4
Number Of Ingredients 12
- Shell the shrimp and de-vein if necessary. Salt them lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with 5 cups of water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partly covered for 30 minutes. Strain and add to the chicken stock or water. Taste, add enough salt to make a well seasoned broth and bring to a simmer in a saucepan.
- Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion. Cook, stirring, until the onion softens, three to five minutes, and then add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
- Stir in the wine, and cook over medium heat, stirring. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Crush the saffron threads between your fingers and stir in. Continue to cook, stirring often - not too fast and not too slowly, adding more stock when the rice is almost dry - for 20 minutes.
- Taste a bit of the rice. It should taste chewy but not hard in the middle. Continue adding simmering stock and stirring until the rice reaches this al dente stage. Stir in more stock to cover, and add the peas and the shrimp. Cook, stirring, for another four to five minutes, until the shrimp are pink and cooked through but still moist and the peas are bright. Stir in the parsley and another small ladle of stock, remove from the heat, add pepper, stir for a few seconds and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 11 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1216 milligrams, Sugar 7 grams, TransFat 0 grams
SHRIMP AND PEA RISOTTO
This recipe is a simple scaled down version of the Naked Chef's recipe for Prawn and Pea Risotto with Basil and Mint. Colorful, simple and the peas and shrimp make it really sweet. Comfort Food at its finest. Thanks Jamie!! =)
Provided by Aroostook
Yield 6 serving(s)
Number Of Ingredients 12
- Heat stock.
- In a separate fry pan heat the olive oil.
- Add onion, garlic and celery and slowly fry for about 3 minutes.
- Add rice to veggies Season with s& p and turn up the heat.
- As the rice begins to fry, stir it.
- After a minute it will look slightly translucent Add your first ladle of hot stock and a 1/8 tsp.
- Turn down the heat to a simmer.
- Keep adding ladles of stock for 15 minutes, stirring and allowing liquid to be absorbed before adding the next.
- Add stock until the rice is soft but firm Remove from the heat.
- Add butter and Parmesan Stir gently.
- Place lid on pan and allow to sit for 2 to 3 minutes.
- Add shrimp and peas and simmer for 1 minute.
- S& P to taste Serve with a bit of olive oil drizzled over the top.
Nutrition Facts : Calories 643.1, Fat 24.3, SaturatedFat 12.6, Cholesterol 202.4, Sodium 784.5, Carbohydrate 72.1, Fiber 4.9, Sugar 8.2, Protein 32.2
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Top Asked Questions
How do you cook shrimp and rice with saffron?Add the saffron and stir well. Add the shrimp and stir well until it turns pink about 2 minutes. Add the rice and stir gently cooking for one more minute. Add ½ cup of the hot shrimp broth and stir well until most of the liquid has been absorbed by the rice.
How to cook shrimp risotto?Toss in the butter and grated parmesan cheese. Turn off the heat, cover the risotto and make the shrimp. Cook the shrimps: Heat a medium pan over medium-high heat. Add the butter and olive oil. Stir in the garlic and red pepper flakes. Saute the garlic for just one minute, then add the shrimp. Add the white wine and stir to coat the shrimp.
How to cook rice with saffron and wine?In a second medium saucepan, toast oil, rice, and shallots over medium, stirring often, 3 minutes (do not brown). Add wine and saffron to rice mixture; stir until wine is absorbed. Add broth, 1/2 cup at a time, stirring often until each addition is absorbed before adding the next and maintaining a bare simmer over medium.
What is saffron risotto?The garlic shrimps and this Risotto Milanese (that’s the Italian term for Saffron Risotto) are a perfect team! I love different flavors in my meals, I get bored really quickly when the whole plate tastes the same.