SHRIMP AND RISOTTO RECIPE RECIPES

Name: Shrimp Risotto
Yield: Makes 2 servings
Ingredients: 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.

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

Ingredients

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.

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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