RECIPE RISOTTO SHRIMP RECIPES

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SHRIMP RISOTTO WITH ASPARAGUS AND LEMON RECIPE | EPICURIOUS



Shrimp Risotto With Asparagus and Lemon Recipe | Epicurious image

Make this shrimp risotto for a luxurious weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it's an ideal meal for a spring feast.

Provided by Gina Marie Miraglia Eriquez

Total Time 45 min

Cook Time 45 min

Yield Makes 4 (main course) or 6 to 8 (side dish) servings

Number Of Ingredients 11

3 cups reduced-sodium chicken broth
2 cups water
¾ pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1¼ cups Arborio rice
¼ cup dry white wine
¾ pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
¼ cup grated parmesan
2 tablespoons chopped flat-leaf parsley

Steps:

  • Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
  • Cook onion in 2 tablespoons butter with ¼ teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
  • Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
  • Stir in ½ cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, ½ cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
  • Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
  • Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

SHRIMP RISOTTO RECIPE - EPICURIOUS



Shrimp Risotto Recipe - Epicurious image

A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.

Provided by EPICURIOUS.COM

Yield Makes 2 servings

Number Of Ingredients 10

5 cups canned low-salt chicken broth
3/4 cup dry white wine
6 tablespoons (3/4 stick) butter
2 teaspoons minced garlic
1/4 teaspoon dried crushed red pepper
1/2 pound uncooked large shrimp, peeled, deveined
3/4 cup finely chopped onion
1 1/2 cups arborio rice* or medium-grain white rice
2 tablespoons plus 2 teaspoons chopped fresh parsley
*Arborio, an Italian short-grain rice, is available at Italian markets and many supermarkets.

Steps:

  • Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
  • Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
  • Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
  • Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.

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SHRIMP RISOTTO RECIPE | KATIE WORKMAN | FOOD NETWORK
Shrimp is featured in this recipe, but any kind of seafood will work. The saffron adds a very classic and tantalizing element to the dish. The parsley at the end is optional, but it adds freshness and a burst of color. You can let your diners sprinkle some on their own portions, along with extra Parm, as they see fit. Purists may scoff at the notion of including cheese in any dish with seafood; in Italy this has been traditionally frowned upon. You may decide for yourself; I think a little adds a lot of flavor, and most everyone who has inhaled risotto in my house agrees.
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  • Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using.
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  • Add the parmesan and lemon zest to the risotto; stir in the remaining 2 tablespoons butter until melted. Add a few dashes of water to loosen, if necessary. Discard the thyme sprigs. Divide among bowls. Top with lemon zest and serve with lemon wedges.
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  • Add peas and cook, stirring until peas are warmed, about 1 minute. Remove pan from heat, and stir in lemon juice, remaining 2 tablespoons of butter, and Parmesan. Top risotto with shrimp, and garnish with the remaining 2 tablespoons parsley and more Parmesan. 
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SHRIMP RISOTTO WITH ASPARAGUS AND LEMON RECIPE | EPICURIOUS
Make this shrimp risotto for a luxurious weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it's an ideal meal for a spring feast.
From epicurious.com
Reviews 3.7
Total Time 45 min
  • Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
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SHRIMP RISOTTO RECIPE - EPICURIOUS
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
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Reviews 3.7
  • Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.
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SHRIMP RISOTTO RECIPE | KATIE WORKMAN | FOOD NETWORK
Shrimp is featured in this recipe, but any kind of seafood will work. The saffron adds a very classic and tantalizing element to the dish. The parsley at the end is optional, but it adds freshness and a burst of color. You can let your diners sprinkle some on their own portions, along with extra Parm, as they see fit. Purists may scoff at the notion of including cheese in any dish with seafood; in Italy this has been traditionally frowned upon. You may decide for yourself; I think a little adds a lot of flavor, and most everyone who has inhaled risotto in my house agrees.
From foodnetwork.com
Reviews 4.8
Total Time 55 minutes
Category main-dish
  • Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using.
See details


COCONUT SHRIMP RECIPE | FOOD NETWORK
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Reviews 5
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