HEARTY SHRIMP RISOTTO
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
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
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
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
SHRIMP RISOTTO
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
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 RISOTTO
This colorful main dish will make family meals seem a little more elegant. It comes together so quickly, it's just right for a warming weeknight supper. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed., Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender. , Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.
Nutrition Facts : Calories 420 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 1196mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
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