Champagne Shrimp Risotto

This risotto and shrimp dish has all the taste you'd expect at a fine restaurant!

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  • prep time 50 min
  • total time 50 min
  • ingredients 11
  • servings 3
 

Ingredients

1/2
lb uncooked medium shrimp in shells, thawed if frozen
1
tablespoons butter or margarine
1
cup onion, thinly sliced
1/4
cup brut champagne, dry white wine or Progresso™ chicken broth
3/4
cup uncooked Arborio or other short-grain white rice
1
cup Progresso™ chicken broth, warmed
1/2
cup clam juice or water, warmed
1
cups chopped arugula, watercress or spinach
2
tablespoons grated Parmesan cheese
1/4
teaspoon ground pepper
Chopped fresh parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
  • 2 In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
  • 3 Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In a glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, until rice is tender and creamy.
  • 4 About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.
  • 1 Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
  • 2 In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
  • 3 Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In a glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, until rice is tender and creamy.
  • 4 About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.

EXPERT TIPS

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Expert Tips

Even though you may be tempted, don't rush the process! When making risotto, adding the broth a little at a time ensures that the dish will be creamy while allowing the grains to remain separate.

Leave out the shrimp and serve this as a lovely main course for your vegetarian friends.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
125mg
125%;
Sodium
610mg
610%;
Total Carbohydrate
43g
43%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
10%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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