Shrimp And Spring Vegetable Risotto Recipes

MUSHROOM AND SPRING VEGETABLE RISOTTO

Steps:

• Cut asparagus just below the tips, then on an angle at 1/4-inch intervals, discarding the woody part at the bottom. Set aside.
• Bring water to a simmer and add 2 teaspoons of the salt. Keep on a low simmer.
• Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms. Cook, stirring occasionally, until crispy and browned. Season with 1/2 teaspoon salt and pepper, to taste, and set aside.
• In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty. Add the shallot to the pot and cook until translucent, about 2 minutes. Add the rice and stir so that it is coated with the butter and glossy, about 1 minute. Stir in the remaining 2 1/2 teaspoons salt. Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice. Add the thyme springs. Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more.
• When rice has absorbed about half the water (about 10 minutes into cooking process), stir in lemon zest. Continue stirring and adding water, 5 minutes more. Add asparagus. When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water. Vigorously beat in the remaining butter and cheese. Add the mushrooms, peas and lemon juice and stir just until heated through. Remove from heat. Let risotto rest for a minute or so before serving. Divide among 4 warm bowls, grind a generous amount of pepper over each, and serve.

MUSHROOM AND SHRIMP RISOTTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.
• Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.
• Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.
• Bake in the preheated oven for 30 minutes.

SPRING-VEGETABLE RISOTTO

Steps:

• In a large frying pan, soften the onion with the carrots in one tablespoon butter. Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque. Add the saffron and wine and stir thoroughly.
• Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.
• Add one-half cup more stock and continue cooking, stirring frequently.
• Add the fava beans and asparagus and another cup of stock. Continue cooking and adding stock until the rice is al dente. It is done when it is firm but tender and creamy. The vegetables should be barely tender. Season to taste with salt and pepper.
• Stir in the cheese and remaining butter. Serve immediately.

RISOTTO WITH LEMON AND SPRING VEGETABLES

Steps:

• Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside., In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.

HEARTY SHRIMP RISOTTO

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.