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Big Night's Risotto with Shrimp

 

123

Yield

servings

Prep

15

min

Cook

20

min

Ready

35

min

Trans-fat Free, Good source of fiber
 

Ingredients

broth
1 pound shrimp
medium
1 each garlic cloves
medium, chopped
1 medium onions
chopped
1 each carrots
chopped
1 stalk celery
chopped
*
1 tablespoon parsley leaves
1 x salt and black pepper
to taste
*
5 cups water
risotto
2 tablespoons olive oil
¼ cup onions
chopped
1 each garlic cloves
chopped
1 tablespoon butter, unsalted
2 tablespoons olive oil
1 cup arborio (short-grain) rice
½ cup white wine
dry
*
1 small tomatoes
diced
¼ cup Parmesan cheese
grated

Directions

BROTH (30 min) Clean the shrimp, devein.

Reserve the shells. Place shrimp shells in large saucepan.

Add garlic, onion, carrot, celery, parsley, water and salt to taste.

Simmer gently 20 to 25 minutes.

Strain, discard shells and vegetables, reserve broth and set aside.

RISOTTO (25 min) Heat 2 tablespoons oil in large skillet, sauté onion and garlic lightly, add shrimp, salt and pepper.

Sauté just until pink. Set aside; shrimp may be cut in half, if desired.

In the same large skillet, over medium heat, combine oil and butter (or use a ll butter or oil), sauté onion and garlic until wilted but don't brown.

Add rice.

Stir to coat, add a cup of the reserved shrimp broth, cook, stirring frequently until rice has absorbed liquid.

Add diced tomato and wine.

Continue cooking and stirring, adding broth 1 cup at a time, until rice is creamy and tender but al dente (about 3 cups).

This should take about 18 minutes; adding shrimp during the last 5 minutes of cooking.

Add more broth if necessary.

Stir in cheese just before serving.

One tablespoon of butter can also be mixed in at the end for extra creaminess.

Serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 563g (19.9 oz)
Amount per Serving
Calories 48935% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 234mg 78%
Sodium 377mg 16%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 11%
Sugars g
Protein 61g
Vitamin A 64% Vitamin C 19%
Calcium 15% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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