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Pan-Seared Shrimp and Arugula Risotto

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 1 cup)
Serve this Pan-Seared Shrimp and Arugula Risotto dish with steamed or roasted asparagus for the ultimate meal.

Ingredients

  • 4 cups Homemade Chicken Stock
  • 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

Nutrition 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

How to Make It

  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.