RISOTTO WITH SHRIMP RECIPES

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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

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.

MUSHROOM RISOTTO RECIPE | TYLER FLORENCE | FOOD NETWORK



Mushroom Risotto Recipe | Tyler Florence | Food Network image

For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor.

Provided by Tyler Florence

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 16

8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil
1-ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish

Steps:

  • Heat the chicken broth in a medium saucepan and keep warm over low heat.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
  • Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
  • Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

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