Shrimp And Herb Risotto Recipes

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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.

FRESH HERB RISOTTO



Fresh Herb Risotto image

This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

7 cups chicken stock or vegetable stock
4 garlic cloves, minced
2 cups finely chopped fresh herbs, such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves)
2 tablespoons extra virgin olive oil
2/3 cup finely chopped onion or leek
Salt, preferably kosher salt, to taste
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
Freshly ground pepper
1 teaspoon finely chopped lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 cup freshly grated Parmesan

Steps:

  • Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
  • Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
  • Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
  • Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
  • Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1406 milligrams, Sugar 8 grams

SHRIMP-AND-HERB RISOTTO



Shrimp-and-Herb Risotto image

To make it vegetarian, swap vegetable broth for the chicken broth and stir in some roasted vegetables, such as mushrooms or cherry tomatoes, in place of the shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 10

2 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio or Carnaroli rice
4 cups chicken broth, divided
Salt and pepper
1 pound large shrimp (31 to 35), peeled and deveined
1/2 cup grated Parmesan (2 ounces)
3 tablespoons chopped fresh parsley, plus more for serving
3 tablespoons chopped fresh basil leaves, plus more for serving

Steps:

  • In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
  • Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.

Nutrition Facts : Calories 249 g, Fat 7 g, Fiber 1 g, Protein 23 g, SaturatedFat 4 g

PRESSURE-COOKER RISOTTO WITH SHRIMP AND HERBS



Pressure-Cooker Risotto with Shrimp and Herbs image

This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

4 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio or Carnaroli rice
2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
4 1/2 cups low-sodium chicken broth, divided
Coarse salt and freshly ground pepper
1 pound large shrimp, peeled and deveined (21 to 30)
3/4 cup grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
1/4 cup fresh herbs such as tarragon and flat-leaf parsley, chopped

Steps:

  • In a 6-quart pressure cooker, melt 2 tablespoons butter over medium heat. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth; season with salt and pepper.
  • Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in shrimp with remaining 1 1/2 cups broth, and cook on medium until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.

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

SHRIMP AND HERB RISOTTO RECIPE - (4.5/5)



Shrimp and Herb Risotto Recipe - (4.5/5) image

Provided by Tufgrlz

Number Of Ingredients 11

2 cups chicken stock
20 frozen raw medium shrimp
1/4 cup vermouth or white wine
1 cup chopped onion
1 cup arborio rice
3 tablespoons butter
2 cloves garlic, chopped
2 teaspoons lemon zest
1 cup frozen peas, thawed
1/2 cup chopped basil
1 tablespoon fresh lemon juice

Steps:

  • In saucepan, simmer first 3 ingredients and 1/2 cup water, 8 minutes. In another saucepan, cook next 5 ingredients over medium-high, stirring, 3 minutes. Strain stock into rice; boil. Cook over medium-low, stirring, until creamy, 14 minutes. Stir in shrimp and remaining ingredients; season.

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

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

INSTANT POT® SHRIMP RISOTTO WITH LEMON AND HERBS



INSTANT POT® Shrimp Risotto with Lemon and Herbs image

Put your pressure cooker to good use with INSTANT POT® Shrimp Risotto with Lemon and Herbs. You won't believe how quickly this INSTANT POT® shrimp risotto comes together!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/4 cup olive oil
1/2 lb. frozen uncooked cleaned medium shrimp
1/2 cup finely chopped onions
2 cloves garlic, minced
1 cup Arborio rice, uncooked
3 cups fat-free reduced-sodium chicken broth, divided
1 jar (15 oz.) INSTANT POT Zesty Lemon Herb Sauce
1 cup frozen peas, cooked
1/4 cup grated Parmesan cheese

Steps:

  • SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
  • Use slotted spoon to transfer shrimp to bowl; cover to keep warm.
  • Add rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
  • Add remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
  • Add peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.

Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 12 g

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LEMON HERB SHRIMP RISOTTO - CWEB.COM
Special Extra: For more color and flavor, sprinkle with 1 Tbsp. chopped fresh basil before serving. Variation: For a less saucy risotto, reduce the chicken broth to 2-1/2 cups.
From cweb.com
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ROCK SHRIMP RISOTTO RECIPE - BRAD KILGORE | FOOD & WINE
Make the risotto. Step 1. In a medium saucepan, bring the stock to a simmer and keep warm. In a large saucepan, heat the olive oil. Add the rice and cook over moderate heat, stirring, for 2 ...
From foodandwine.com
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BAREFOOT CONTESSA SHRIMP RISOTTO RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Barefoot Contessa Shrimp Risotto Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com
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SMOKY HERB BUTTER SHRIMP WITH VEGETABLE RISOTTO - JUST JESSIE B
2020-02-08 Creamy dairy free vegetable risotto is made with cauliflower rice so it’s paleo friendly and keto approved, and so rich and satisfying. I topped it off with quick cast iron shrimp cooked in a smoky herb butter sauce. It’s the ultimate date night (or any night) meal, done in minutes! I’m not going to lie to you… cauliflower rice doesn’t always scream my name as the …
From justjessieb.com
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Top Asked Questions

How do you make risotto with shrimp?
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.
How to cook shrimp on the stove?
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.
What do you serve with risotto?
This risotto is very good with a simple green salad or a Caesar salad . 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.
What are the best ingredients for risotto?
Leeks, chile pepper, shrimp, scallops, spinach, and bell pepper take this risotto over the top. Bright and citrusy, this spring-inspired risotto incorporates bay scallops, shrimp, fresh snow peas, bell peppers, and fresh lemon juice.

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