Shrimp And Spring Vegetable Risotto Recipes

SHRIMP AND SPRING VEGETABLE RISOTTO

Shrimp and Spring Vegetable Risotto image

Provided by Food Network

Time 1h15m

Number Of Ingredients 14

Ingredients

3 tablespoons unsalted butter
3 tablespoons fruity olive oil
1/2 cup chopped scallion (white part only)
2 celery stalks, peeled and chopped
1/2 cup (packed) chopped flat-leaf parsley
2 cups ambra rice
4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth
3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths
1 pound medium shrimp, peeled, deveined and cut in half crosswise
3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water
1 to 2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallion (green part only)
1/2 cup freshly grated Parmesan cheese

Steps:

In microwave oven heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent for 3 minutes. Add scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100 percent for 4 minutes.
Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Add asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more.
Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve.

SPRING-VEGETABLE RISOTTO

Spring-Vegetable Risotto image

Provided by Moira Hodgson

Categories dinner, quick, main course, side dish

Time 20m

Yield 4 first-course servings

Number Of Ingredients 11

Ingredients

1 medium onion chopped fine
2 small carrots, diced
2 tablespoons unsalted butter
1 cup Arborio rice
Pinch saffron
1/4 cup dry white wine
3 1/2 cups chicken stock, hot
1 cup peeled fresh fava beans, or peas
8 small asparagus spears, cut in 1-inch pieces on the diagonal
Coarse salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese

Steps:

In a large frying pan, soften the onion with the carrots in one tablespoon butter. Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque. Add the saffron and wine and stir thoroughly.
Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.
Add one-half cup more stock and continue cooking, stirring frequently.
Add the fava beans and asparagus and another cup of stock. Continue cooking and adding stock until the rice is al dente. It is done when it is firm but tender and creamy. The vegetables should be barely tender. Season to taste with salt and pepper.
Stir in the cheese and remaining butter. Serve immediately.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 5 grams, Carbohydrate 60 grams, Fat 13 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 941 milligrams, Sugar 9 grams, TransFat 0 grams

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