Shortcut Shrimp Risotto Recipes

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SHRIMP RISOTTO



Shrimp Risotto image

Featuring plump shrimp, Parmesan, and creamy Arborio rice, this seafood risotto is fit for a dinner party or a nice weeknight meal.

Provided by Leah Maroney

Categories     Dinner     Entree

Time 50m

Number Of Ingredients 18

For the Shrimp:
3 tablespoons olive oil
1 pound 16/20 shrimp (peeled and deveined)
1 teaspoon salt
1/2 teaspoon ground black pepper
10 tablespoons butter (divided)
6 cloves garlic (minced)
1 1/2 cups white wine
1 1/2 tablespoons lemon juice
2 tablespoons fresh parsley (chopped)
For the Risotto:
3 cups chicken stock
2 tablespoons olive oil
4 tablespoons butter (divided)
2 shallots (minced)
3 cloves garlic (minced)
1 cup Arborio rice
1/2 cup Parmesan cheese (shredded)

Steps:

  • Gather the ingredients for the shrimp.
  • Heat the olive oil on high heat in a large skillet. Season the shrimp with the salt and pepper.
  • Sear the shrimp to golden brown on both sides. Remove the shrimp from the heat.
  • Turn the heat to medium-low. Add 2 tablespoons of the butter to the pan and add the minced garlic. Sauté until fragrant, about 1 minute.
  • Add the white wine and lemon juice to deglaze the pan. Allow the sauce to reduce by about a third. This will take about 5 minutes.
  • Whisk in the remaining butter and the parsley. Set aside the sauce in a small saucepan.
  • Wipe out the shrimp pan and gather your ingredients for the risotto. Heat the chicken stock in another small saucepan.
  • Heat the olive oil and 2 tablespoons of the butter in the large skillet. Once the butter has melted, add the shallots and garlic. Sauté on medium-low heat until the shallots are translucent, about 2 minutes.
  • Add the Arborio rice and toss to coat in the oil and butter. Sauté until the rice is very lightly browned.
  • Add a ladleful of the hot stock and stir until the stock is absorbed. Repeat, adding a ladle or two of stock at a time, until the rice is al dente, and you have used most of (or all of) the stock. This will take about 20 minutes. The rice will be creamy.
  • Turn off the heat and top with another ladleful of stock, the remaining 2 tablespoons of butter, and the Parmesan cheese. Stir to combine and cover with a lid. Heat the shrimp sauce until simmering. Toss the shrimp into the sauce to warm them back up.
  • Ladle the risotto into warm bowls and top with an equal amount of shrimp and sauce. Top with more Parmesan cheese and chopped parsley. Serve immediately with a glass of white wine .

Nutrition Facts : Calories 604 kcal, Carbohydrate 20 g, Cholesterol 239 mg, Fiber 1 g, Protein 25 g, SaturatedFat 20 g, Sodium 1424 mg, Sugar 4 g, Fat 43 g, ServingSize 1 pan (6 servings), UnsaturatedFat 0 g

LEMONY SHRIMP AND RISOTTO



Lemony Shrimp and Risotto image

Provided by Giada De Laurentiis

Time 1h

Yield 4 servings

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound extra-large shrimp, peeled and deveined
1 small fennel bulb, chopped (about 1 cup)
1 small onion, chopped (about 1 cup)
1 large clove garlic, smashed, peeled, chopped
1 cup Arborio rice (about 6 1/2 ounces)
1/4 cup dry white wine
3 cups low-sodium chicken broth, plus extra as needed
1/4 cup fresh lemon juice (from 1 large lemon)
Zest of 1 large lemon
3 cups arugula

Steps:

  • Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
  • Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
  • Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
  • Spoon the risotto into 4 shallow soup bowls.

SHRIMP RISOTTO



Shrimp Risotto image

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

2 pounds large shrimp in their shells
6 cups chicken stock
4 tablespoons olive oil, divided
3 cloves garlic, minced
4 tablespoons butter, divided
2 (12 ounce) packages Arborio rice
2 large shallots, diced
½ cup dry white wine
1 tablespoon chopped fresh rosemary
6 saffron threads, crumbled
2 cups grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon red pepper flakes

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

EASY GARLIC SHRIMP RISOTTO



Easy Garlic Shrimp Risotto image

An easy to make and delicious risotto recipe thats simple, packed with flavor, and loaded with shrimp.

Provided by Rena

Categories     Main Course

Time 40m

Number Of Ingredients 11

1 1/2 tbsp olive oil (divided)
1 lb medium raw shrimp
1/2 teaspoon smoked paprika
1/2 tsp Italian seasoning
Kosher salt and ground black pepper (to taste)
1 yellow onion (diced)
3-4 garlic cloves (minced)
1 cup arborio rice
4-5 cups low-sodium fish broth (hot)
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley

Steps:

  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shrimp in a single layer and sprinkle with the seasonings. Cook undisturbed for 2 minutes, then flip and continue to cook until pink and fully opaque, around 1-2 minutes more. Set aside on a plate.
  • Heat the remaining oil in the same skillet. Sautee the onion and garlic for 3-4 minutes over medium heat.
  • Add the rice and cook, stirring constantly, for 1 minutes.
  • Pour over two cupfuls of broth. Cook over medium heat, stirring frequently, until most of the liquid has beed absorbed.
  • Once the liquid is reduced, repeat the cooking process, by adding a cup of broth at a time.
  • Once all the broth has been used, the rice should be plump and creamy. Remove from heat and stir in the parmesan and parsley.
  • Serve the risotto topped with cooked shrimp.

Nutrition Facts : Calories 392 kcal, Carbohydrate 49 g, Protein 24 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 154 mg, Sodium 2364 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

SHORTCUT SHRIMP RISOTTO



Shortcut Shrimp Risotto image

It's fast and fabulous.

Yield Makes 2 servings

Number Of Ingredients 2

1 box risotto (try Lundberg Garlic Primavera)
8 oz frozen shrimp

Steps:

  • Make risotto per package directions. Halfway through simmering time, boil a pot of water. Add frozen shrimp and cook until they start to turn pink. Drain. Stir into risotto and serve.

SHRIMP RISOTTO



Shrimp Risotto image

Risotto can often be an intimidating dish, but this recipe, adapted from Rick Moonen and Roy Finamore's "Fish Without a Doubt," doesn't have to be. It came to The Times in 2009, part of Emily Weinstein's column on learning to cook. It worked for her, even though she didn't prepare any of the ingredients ahead of time - or stir constantly as so many risotto recipes demand. Feel free to adapt the recipe as she did, substituting packaged seafood stock for the homemade shrimp stock, and chopped basil for the basil-infused oil.

Provided by Emily Weinstein

Categories     dinner, lunch, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

4 cups shrimp stock
1/4 cup olive oil
1/3 cup minced shallots
2 tablespoons minced garlic
1 cup Arborio rice
1 cup dry white wine
Coarse salt and freshly ground white pepper
1 pound shrimp, shelled and cut into bite-sized pieces
1 cup grape tomatoes, quartered
Basil oil

Steps:

  • Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
  • Meanwhile, heat a wide saucepan or deep skillet over medium heat. Add the olive oil, shallots, and garlic and cook until the shallots have softened, about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can drink up the oil. When it's ready for the next step, the rice will make a different sound as you stir it, almost as if you are stirring tiny pebbles.
  • Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. Now's the time to start monitoring the heat. You want the liquid at a steady simmer, moving but not bubbling away like a lunatic. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed - when you scrape across the center of the pan, you'll leave a moat - ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring away until the rice drinks up most of this liquid. Continue the process, adding stock by the cupful, until you've added 3 cups of stock.
  • Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente and still saucy.
  • Divide the risotto among four soup plates. Spoon a ribbon of basil oil around the risotto in each bowl. Serve immediately.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 13 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 1227 milligrams, Sugar 3 grams, TransFat 0 grams

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

SHORTCUT SHRIMP RISOTTO



Shortcut Shrimp Risotto image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 2

1 boxes risotto
8 ounces shrimp

Steps:

  • Make risotto per package directions. Halfway through simmering time, boil a pot of water. Add frozen shrimp and cook until they start to turn pink. Drain. Stir into risotto and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

5-INGREDIENT SHRIMP RISOTTO



5-Ingredient Shrimp Risotto image

This shrimp risotto uses the shrimp shells and tails to create a flavorful stock that will infuse into the rice as it cooks! The bright lemon combined with the homemade stock and peppery arugula creates a taste that's so bold, you'll never believe it only took 5 ingredients to make!

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound large shell-on shrimp, peeled, deveined and chopped into 1-inch pieces, shells and tails reserved
6 cloves garlic
Kosher salt and freshly ground black pepper
1 to 2 tablespoons extra-virgin olive oil
1 1/2 cups arborio rice
1/2 cup lemon juice (from 3 lemons)
1 cup packed baby arugula, roughly chopped
1 tablespoon lemon zest (from 1 lemon)

Steps:

  • Put the shrimp shells and tails, 3 cloves of garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan. Cover with 7 cups of water and bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes.
  • Strain the shrimp broth into a large liquid measuring cup. Discard the shells and garlic. You should be left with 6 cups of broth. If the broth reduced more, just supplement with a little extra water to yield 6 cups. Add the broth back into the empty saucepan and keep warm over low heat.
  • Heat a large straight-sided skillet or braiser over medium-high heat. Heat 1 tablespoon of oil until shimmering. Add the chopped shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink, about 5 minutes. Meanwhile, thinly slice the remaining 3 cloves of garlic and set aside. Transfer the cooked shrimp to a plate and set aside.
  • Reduce the heat to medium low and add 1 tablespoon of oil if the skillet is too dry, then add the sliced garlic. Cook, stirring frequently, until fragrant and just starting to soften, about 1 minute. Stir in the arborio rice until coated with the oil. Add the lemon juice and cook, stirring occasionally, until it has been mostly absorbed, about 2 minutes.
  • Ladle 1 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes; you will know it's time to add more stock when you move the rice aside and no liquid pools in the center.
  • Repeat this process, adding more stock a ladleful at a time, until the rice is al dente and creamy, 20 to 25 minutes. If you run out of broth before the risotto is at its desired doneness, add some water.
  • Stir in the arugula, shrimp and half of the lemon zest and cook until the arugula wilts slightly.
  • Serve topped with the remaining lemon zest.

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