Photo: Randy Mayor; Styling: Leigh Ann Ross
6 servings (serving size: 1 cup)

Serve this Pan-Seared Shrimp and Arugula Risotto dish with steamed or roasted asparagus for the ultimate meal.

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

moninandez's Review

June 17, 2014

allylofgren's Review

March 04, 2013

browca4's Review

November 11, 2012

TriciaS's Review

May 20, 2012
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!!

pdxcook's Review

March 25, 2012
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.

shannon9585's Review

June 29, 2010
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.

DeborahCross's Review

May 29, 2010
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.

Laurie18's Review

May 16, 2010
Loved this recipe a lot of stirring but well worth the effort.

Tenmei33's Review

May 11, 2010
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.

KimK2010's Review

May 10, 2010
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!