Side Pannel
Shrimp Risotto
Shrimp Risotto
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Seafood, Rice
Ingredients List
- 1 lb Shrimp (unshelled)
- 1 Bay leaf
- Celery leaves (A few)
- 6 Peppercorns
- Salt, to taste
- Saffron threads (A few)
- 3 3/4 c Water
- 6 tb Butter, divided
- 1 Onion, chopped
- 1 Clove garlic, crushed
- 2 c Italian Arborio rice
- 1 1/4 c Dry white wine
- 2 Zucchini, cut into thin
- -strips
- 6 oz Oyster mushrooms, cut into
- -pieces
- 2 tb Chopped fresh parsley
- 1/4 c Grated Parmesan cheese,
- -divided
Directions
Rinse and peel the shrimp; set aside. Rinse the shrimp shells, then put
them in a saucepan along with the bay leaf, celery leaves, peppercorns,
salt, saffron, and water. Bring to a boil, then simmer for 20 minutes.
Strain and reserve the stock.
In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add
the onion and garlic. Cook for about 5 minutes or until softened but not
colored. Add the rice and stir to coat all the grains with butter. Add 1/3
of the reserved stock and bring to a boil, then simmer, uncovered, until
the stock is absorbed. Stirring, gradually add more stock and the wine
until it has all been absorbed and the rice is cooked; this will take about
20 minutes.
In a separate pan, melt the remaining butter, add the shrimp, zucchini, and
mushrooms; cook for 3 or 4 minutes. Fold the mixture into the rice along
with the rice and half of the cheese. Taste and add salt, if needed.
Serve piping hot, sprinkled with the remaining cheese.
Makes 4 servings.
Nutrient Values per Serving: 719 Calories, 22 g Fat, 12 g Saturated Fat, 34
g Protein, 83 g Carbohydrate, 224 mg Cholesterol, 511 mg Sodium.
them in a saucepan along with the bay leaf, celery leaves, peppercorns,
salt, saffron, and water. Bring to a boil, then simmer for 20 minutes.
Strain and reserve the stock.
In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add
the onion and garlic. Cook for about 5 minutes or until softened but not
colored. Add the rice and stir to coat all the grains with butter. Add 1/3
of the reserved stock and bring to a boil, then simmer, uncovered, until
the stock is absorbed. Stirring, gradually add more stock and the wine
until it has all been absorbed and the rice is cooked; this will take about
20 minutes.
In a separate pan, melt the remaining butter, add the shrimp, zucchini, and
mushrooms; cook for 3 or 4 minutes. Fold the mixture into the rice along
with the rice and half of the cheese. Taste and add salt, if needed.
Serve piping hot, sprinkled with the remaining cheese.
Makes 4 servings.
Nutrient Values per Serving: 719 Calories, 22 g Fat, 12 g Saturated Fat, 34
g Protein, 83 g Carbohydrate, 224 mg Cholesterol, 511 mg Sodium.
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