Creamy Seafood Risotto
CREAMY SEAFOOD RISOTTO
Looking for a seafood dinner? Then check out this creamy shrimp risotto that's ready in just 30 minutes - perfect for Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in 12-inch skillet over medium heat. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Place shrimp, tomatoes, and milk in food processor or blender. Cover and process about 1 minute or until smooth. (If you are up to chewing the shrimp, leave them whole and blend just the tomatoes and milk together in food processor.)
- Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 5 minutes, stirring occasionally, until tender. Stir in rice. Cook about 5 minutes, stirring frequently, until edges of rice kernels are translucent.
- Stir in wine, salt and red pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Stir in broth. Cook over low heat 12 to 14 minutes, stirring occasionally, until liquid is absorbed.
- Stir in shrimp and tomato mixture and arugula. Cook 3 minutes. Stir in cheese. Serve immediately.
Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1090 mg
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