This shrimp risotto is rich, creamy, and full of flavor. I like to marinate the shrimp in garlic and olive oil before making the risotto. I also simmer the shrimp shells in the stock for added flavor. So worth it!
Ingredients
- 2 pounds large shrimp in their shells
- 6 cups chicken stock
- 4 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 4 tablespoons butter, divided
- 2 (12-ounce) packages Arborio rice
- 2 large shallots, diced
- ½ cup dry white wine
- 1 tablespoon chopped fresh rosemary
- 6 saffron threads, crumbled
- 2 cups grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 teaspoon red pepper flakes
Directions
Step 1
Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells; cover and simmer for 30 minutes.
Step 2
Meanwhile, chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
Step 3
Strain stock and discard shells. Keep warm on low heat.
Step 4
Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
Step 5
Ladle 1/2 cup of warm stock into rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to remaining 1 cup stock; stir for 1 minute and pour mixture into rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
Step 6
Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into risotto. Stir until creamy. Serve immediately in warmed bowls.
Cook?s Note
I have used seared scallops in addition to the shrimp, and it is fabulous.Substitute vegetable stock for the chicken stock for a vegetarian version.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 443 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat8g | 39% |
Cholesterol225mg | 75% |
Sodium1465mg | 64% |
Total Carbohydrate32g | 12% |
Dietary Fiber1g | 2% |
Total Sugars3g | |
Protein32g | |
Vitamin C2mg | 12% |
Calcium269mg | 21% |
Iron2mg | 11% |
Potassium427mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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