Pan-Seared Shrimp and Arugula Risotto

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 344
  • Fat: 13.4g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 26g
  • Carbohydrate: 30.3g
  • Fiber: 1.9g
  • Cholesterol: 139mg
  • Iron: 2.6mg
  • Sodium: 521mg
  • Calcium: 210mg

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

Preparation

  1. 1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
  2. 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. 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.
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