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Shrimp Risotto

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

50 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound shrimp
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1 each bay leaves
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6 each peppercorns
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3 ¾ cups water
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6 tablespoons butter
divided
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1 each onions
chopped
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1 clove garlic
crushed
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2 cups rice
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1 ¼ cups white wine
dry
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2 each zucchini
cut up
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6 ounces mushrooms, oyster
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¼ cup Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
453.6 g shrimp
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1 each bay leaves
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6 each peppercorns
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887 ml water
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9E+1 ml butter
divided
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1 each onions
chopped
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1 clove garlic
crushed
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473 ml rice
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296 ml white wine
dry
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2 each zucchini
cut up
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173.4 ml/g mushrooms, oyster
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59 ml Parmesan cheese
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Directions

Rinse and peel the shrimp; set aside.

Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water.

Bring to a boil, then simmer for 20 minutes.

Strain and reserve the stock.

In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic.

Cook for about 5 minutes or until softened but not colored.

Add the rice and stir to coat all the grains with butter.

Add ⅓ of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed.

Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes.

In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes.

Fold the mixture into the rice along with the rice and half of the cheese.

Taste and add salt, if needed.

Serve piping hot, sprinkled with the remaining cheese.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 582g (20.5 oz)
Amount per Serving
Calories 65429% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 272mg 91%
Sodium 495mg 21%
Total Carbohydrate 27g 27%
Dietary Fiber 3g 11%
Sugars g
Protein 69g
Vitamin A 20% Vitamin C 36%
Calcium 17% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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