Takes time, but well worth the wait. It was very rich and creamy; it was hard to believe it was light. I cheated and used boxed broth, but it still had a great flavor. mpressive, great for company(but you have to serve it right away) and what little leftovers were left, were awesome the next day too.
Pan-Seared Shrimp and Arugula Risotto
Comments and Reviews 1-10 of 11
eandkb Posted: 04/28/10
Laurie18 Posted: 05/16/10
Loved this recipe a lot of stirring but well worth the effort.
shannon9585 Posted: 06/29/10
This was a very good, pretty simple recipe. There isn't a lot of prep work, so I was easily able to make this on a weeknight (but I did use boxed chicken stock). I thought the flavors - shallots, cheese, shrimp, arugula - were all nicely balanced. I also found this a tad salty, but assumed it was because I added too much, so be careful. I served this as a main dish and it was pretty hearty. Leftovers were good reheated.
Cathi65 Posted: 04/15/10
This was lovely...creamy...subtle seafood taste with the shrimp...great contrast with the arugula....but most certainly not a weeknight meal unless you have plenty of time...but loved it. Truly company worthy....
DeborahCross Posted: 05/29/10
This was delicious and well worth the effort involved. Risotto always takes time & effort due to the constant stirring, but otherwise this was not difficult to make. I did take a shortcut and used canned broth due to time constraints, but my husband and I both loved it. I made it on a weeknight after work, and the leftovers were still good.
TerriCav Posted: 04/16/10
Excellent! Takes a little patience and time to make, but is definitely worth it for everyday meals and impressive for guests.
BethAtchison Posted: 05/08/10
My new favorite cooking light recipe! The hardest part is the stirring, but other than that - an easy, elegant treat!
KimK2010 Posted: 05/10/10
WOW! This was the first time I made risotto and it was incredible! I could not believe that I actually made such a wonderful tasting meal...definately restaurant quality! The stirring takes time, but well worth not having risotto from a box with who knows what in it. I will be making this often!
Tenmei33 Posted: 05/11/10
Good solid recipe. However, I found it extremely salty (yes, I was careful with the measurements!). If you're not a salt fan, definitely start with a smaller amount~ after all, you can always add more.
pdxcook Posted: 03/25/12
delicious. Added sliced mushrooms and some minced red bell pepper to onions while they sauteed. Used homemade stock from the freezer but still went light on the salt just in case. Very tasty dish. We felt it only served three maybe four if there was bread and vegetable on side.
TriciaS Posted: 05/20/12
Incredible!! Lots of flavor!! Really easy except as everyone mentions time consuming with stirring the rice but well-worth it. Used 32oz. box low-sodium chicken broth which worked perfectly and saved a step. Also added mushrooms when cooking shallots & garlic. I seared my shrimp a little longer than they suggested, until pink. This is definitely a new favorite!!