LEMONY SHRIMP AND RISOTTO
Provided by Giada De Laurentiis
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
- Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
- Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
- Spoon the risotto into 4 shallow soup bowls.
LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP
Make and share this Lemony Risotto With Asparagus and Shrimp recipe from Food.com.
Provided by Realtor by day
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
- Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
- Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
- Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).
LEMONY SHRIMP RISOTTO
Risotto has a reputation for being hard to prepare but this recipe is relatively easy to prepare, and has a taste similar to shrimp scampi.
Provided by thedailygourmet
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon butter in a large skillet over medium heat and add shallots and garlic. Cook until shallots are soft and translucent, 3 to 5 minutes. Season with salt and pepper. Pour in white wine and simmer until wine is reduced by half. Reduce heat to medium-low and stir in rice. Keep stirring until all the liquid has been absorbed.
- Next add hot stock, 1/2 cup at a time, stirring frequently until liquid is absorbed. Continue this process, adding stock 1/2 cup at a time, stirring after each addition, until rice is al dente. You may not need the full 3 cups so test the rice after 20 minutes or when you've used 2 1/2 cups of the stock and adjust accordingly.
- Turn heat to lowest setting and add Parmesan cheese, cream, and lemon juice. Stir until cheese has melted and everything has been incorporated. Adjust seasoning with salt and pepper and turn heat off.
- Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat and add shrimp. Cook until shrimp tails curl up, about 2 minutes. Be careful not to overcook.
- To serve, spoon risotto into bowls, top with shrimp and garnish with fresh parsley and lemon wedge if desired.
Nutrition Facts : Calories 833.5 calories, Carbohydrate 90.9 g, Cholesterol 267.6 mg, Fat 30.2 g, Fiber 1.8 g, Protein 35.9 g, SaturatedFat 17.9 g, Sodium 2926.3 mg, Sugar 3.2 g
LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP
Provided by Melissa Roberts
Categories Rice Side Quick & Easy Dinner Lemon Shrimp Asparagus Summer Potluck Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (main course) or 6 to 8 (side dish) servings
Number Of Ingredients 11
Steps:
- Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
- Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
- Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
- Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
- Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
INSTANT POT® LEMONY SHRIMP RISOTTO
When I learned to prepare risotto in the Instant Pot®, I never tried to do it on the stovetop again. Once the ingredients are prepared, it practically cooks itself. Serve with fresh thyme sprigs and lemon slices for optional garnish.
Provided by Bibi
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat seafood stock in a microwave until hot, about 5 minutes, and leave in the microwave until ready to use.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; melt 2 tablespoons butter. Add shallot and cook, stirring, about 1 minute. Add rice, thyme sprigs, and garlic; cook, stirring frequently, about 2 minutes. Stir in wine and cook until the wine evaporates, about 1 minute, then stir in the hot seafood stock and lemon juice. Stir any browned bits from the bottom of the inner pot into the liquid. Add salt and pepper.
- Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, 3 to 5 minutes. Unlock and remove the lid.
- Remove thyme sprigs and add the shrimp. Close the lid and allow the shrimp to cook on the Keep Warm setting, until the shrimp are pink and firm and starting to curl into a "C" shape, about 7 minutes. Stir in lemon zest, the remaining 1 tablespoon of butter, and the grated Parmesan cheese. Stir until the butter is melted. Serve warm.
Nutrition Facts : Calories 692.3 calories, Carbohydrate 96.2 g, Cholesterol 206.6 mg, Fat 14.4 g, Fiber 1.6 g, Protein 36 g, SaturatedFat 7.9 g, Sodium 726.5 mg, Sugar 1.5 g
LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP
When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp (though you can omit the shrimp to turn this from a main course into a side dish).
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Bring broth and water to a simmer in a medium saucepan. Add asparagus
- and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus
- with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
- Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add rice and cook, stirring constantly,
- minute. Add wine and simmer, stirring constantly, until absorbed.
- Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next,
- until rice is creamy and tender but still
- al dente (it should be the consistency
- of a thick soup), about 18 minutes.
- (There will be leftover broth mixture.)
- Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
- Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
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