Shrimp And Herb Risotto Recipe 455

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SHRIMP RISOTTO WITH FRESH HERB BUTTER



Shrimp Risotto With Fresh Herb Butter image

This dish is finished with a delicious (and super-easy) basil and tarragon butter. For Zaar World Tour this is very Italian in origin.

Provided by Annacia

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

6 tablespoons butter, room temperature, divided
1 lb uncooked large shrimp, peeled, deveined
4 large shallots, chopped
1 cup arborio rice or 1 cup medium-grain white rice
3/4 cup riesling wine or 3/4 cup other white wine
2 1/2 cups clam juice or 2 1/2 cups chicken stock
2 tablespoons chopped fresh basil, divided
2 teaspoons chopped fresh tarragon
freshly grated parmesan cheese

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 and 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 (OR chicken stock) 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 and spoon risotto into shallow bowls.
  • Swirl some herb butter into top of each. Serve, passing cheese separately.

Nutrition Facts : Calories 539.8, Fat 19.1, SaturatedFat 11.2, Cholesterol 189, Sodium 1347.5, Carbohydrate 62.1, Fiber 2.1, Sugar 5.3, Protein 20.6

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