CREAMY SHRIMP RISOTTO RECIPE RECIPES

Name: Lemony Shrimp and Risotto
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: italian
Ingredients: 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

LEMONY SHRIMP AND RISOTTO RECIPE | GIADA DE LAURENTIIS ...

Lemony Shrimp and Risotto Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Total Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

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.

SHRIMP RISOTTO RECIPE: HOW TO MAKE IT - TASTE OF HOME

Shrimp Risotto Recipe: How to Make It - Taste of Home image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 small onion, chopped
2 tablespoons butter
1-3/4 cups uncooked instant rice
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 pound peeled and deveined cooked medium shrimp
2 cups fresh baby spinach, coarsely chopped
1 cup frozen corn, thawed
1 plum tomato, chopped
1/4 cup grated Parmesan cheese
2 tablespoons 2% milk

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, FatContent 10g fat (5g saturated fat), CholesterolContent 197mg cholesterol, SodiumContent 1196mg sodium, CarbohydrateContent 49g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 32g protein.

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