Pan-Seared Shrimp and Arugula Risotto

Pan-Seared Shrimp and Arugula Risotto Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Serve this Pan-Seared Shrimp and Arugula Risotto dish with steamed or roasted asparagus for the ultimate meal.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 344
Fat 13.4 g
Satfat 4.8 g
Monofat 5.8 g
Polyfat 1.5 g
Protein 26 g
Carbohydrate 30.3 g
Fiber 1.9 g
Cholesterol 139 mg
Iron 2.6 mg
Sodium 521 mg
Calcium 210 mg

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/2 cup chopped shallots
6 garlic cloves, minced
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/2 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons butter
3 cups baby arugula
1/2 cup thinly sliced fresh basil

Preparation

1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 1 minute. Remove pan from heat; set aside.

3. Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Remove from heat; stir in arugula and basil.

Note:

David Bonom,

May 2010
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