Hearty Shrimp Risotto Recipes

SHRIMP RISOTTO

Shrimp Risotto image

A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Garnish with a rosemary sprig or parsley.

Provided by tblair90

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

Ingredients

2 pounds large shrimp in their shells
6 cups chicken stock
4 tablespoons olive oil, divided
3 cloves garlic, minced
4 tablespoons butter, divided
2 (12 ounce) packages Arborio rice
2 large shallots, diced
½ cup dry white wine
1 tablespoon chopped fresh rosemary
6 saffron threads, crumbled
2 cups grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon red pepper flakes

Steps:

Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
Strain stock and discard shells. Keep warm on low heat.
Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 57.9 g, Cholesterol 165 mg, Fat 15.8 g, Fiber 1 g, Protein 26.3 g, SaturatedFat 6.8 g, Sodium 850 mg, Sugar 1 g

SHRIMP RISOTTO

Shrimp Risotto image

This colorful main dish will make family meals seem a little more elegant. It comes together so quickly, it's just right for a warming weeknight supper. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 small onion, chopped
2 tablespoons butter
1-3/4 cups uncooked instant rice
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 pound peeled and deveined cooked medium shrimp
2 cups fresh baby spinach, coarsely chopped
1 cup frozen corn, thawed
1 plum tomato, chopped
1/4 cup grated Parmesan cheese
2 tablespoons 2% milk

Steps:

In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed., Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender. , Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.

Nutrition Facts : Calories 420 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 1196mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.

HEARTY SHRIMP RISOTTO

Hearty Shrimp Risotto image

Super creamy and packed with shrimp, this impressive Italian meal maker is special enough to serve company. Laced with the warm flavors of white wine, goat cheese and fresh spinach, it's scrumptious, comforting and so fast! -Lydia Becker, Parkville, Missouri

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 cups reduced-sodium chicken broth
1 small onion, finely chopped
1 tablespoon olive oil
1 cup uncooked arborio rice
1 fresh thyme sprig
1 bay leaf
1/4 teaspoon pepper
3/4 cup white wine or additional reduced-sodium chicken broth
1 pound uncooked medium shrimp, peeled and deveined
2 cups chopped fresh spinach
4 ounces fresh goat cheese, crumbled

Steps:

In a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add the rice, thyme, bay leaf and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the shrimp and spinach; cook until shrimp turn pink and spinach is wilted., Stir in cheese. Discard thyme and bay leaf. Serve immediately.

Nutrition Facts : Calories 405 calories, Fat 9g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 832mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

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