How To Make Shrimp Risotto
Cook a quick and flavorful dinner with this shrimp risotto cooked in wine and seafood stock, then finished with lemon zest and parsley.
Serves:
Ingredients
- 8ozclam juice,or fresh seafood stock
- 4cupswater
- 3tbspbutter
- 1large shallot,finely chopped
- 1cuprisotto rice,like Arborio, Carnaroli or Vialone Nano
- 1cupdry white wine,(Sauvignon Blanc)
- 2cupssmall pink shrimp
- 2tbspparsley,finely chopped
- 1tbsplemon zest,finely grated
- salt
Instructions
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Add the clam juice to 4 cups of water in a pot, heat until steamy. Do not let it boil.
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In a separate thick-bottomed pot, heat 2 tablespoons of butter over medium heat, and sauté the minced shallots for 2 to 3 minutes until just translucent.
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Add the rice to the pot. Stir-fry the rice for 2 to 3 minutes, until all the grains are well coated in butter and are beginning to toast.
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Increase the heat to high and add the white wine. With a wooden spoon, stir the rice vigorously. Once the wine boils, turn the heat down until the wine is just simmering gently.
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Stir almost constantly to agitate the rice. Do not let the rice sizzle on the bottom of the pot.
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When the wine is almost cooked away, pour in 2 ladles of the hot clam broth-water mixture. Stir well to combine, and add a healthy pinch of salt.
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Stirring almost constantly, let this liquid reduce until it is almost gone, then add another ladle of broth. Continue this until the sauce coats the back of a spoon. Taste the spoon and see if the risotto needs salt. If so, add a small pinch.
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*If it is almost firm in the center but translucent on the outside, and fully surrounded with a creamy sauce, add 1 more cup of broth, stir well, and taste one more time for salt.
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Add in the shrimp, the parsley, and the remaining tablespoon of butter. Stir constantly until this last cup of broth is about halved and the risotto is loose and creamy.
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Right before serving, add in the lemon zest and serve at once. Enjoy!
Recipe Notes
*This much risotto rice should need about 4 to 5 cups of the liquid total (including the wine) to come together, so start tasting the rice at the 3rd cup.
Nutrition
- Calories: 790.35kcal
- Fat: 19.66g
- Saturated Fat: 11.35g
- Trans Fat: 0.70g
- Monounsaturated Fat: 4.81g
- Polyunsaturated Fat: 1.70g
- Carbohydrates: 87.87g
- Fiber: 1.72g
- Sugar: 4.45g
- Protein: 41.60g
- Cholesterol: 368.36mg
- Sodium: 2322.22mg
- Calcium: 248.61mg
- Potassium: 434.40mg
- Iron: 10.01mg
- Vitamin A: 161.78µg
- Vitamin C: 17.37mg
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