Big Night's Risotto With Shrimp Recipe

Name: Big Night's Risotto With Shrimp Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Medium shrimp; 1 x Clove garlic, minced; 1 med Onion, minced; 1 x Minced carrot, (1/3 to 1/2 c.); 1 stalk celery, minced; 1 Tbsp. Parsley Salt and pepper, to taste; 5 c. Water; 2 Tbsp. Extra virgin olive oil; 1/4 c. Minced onion; 1 x Clove garlic, minced; 1 Tbsp. Unsalted butter; 2 Tbsp. Extra virgin olive oil; 1 c. Arborio rice; 1/2 c. Dry white wine; 1 sm Tomato, diced; 1/4 c. Grated Parmesan cheese

Servings: persons

1 lb Medium shrimp
1 x Clove garlic, minced
1 med Onion, minced
1 x Minced carrot, (1/3 to 1/2 c.)
1 stalk celery, minced
1 Tbsp. Parsley Salt and pepper, to taste
5 c. Water
2 Tbsp. Extra virgin olive oil
1/4 c. Minced onion
1 x Clove garlic, minced
1 Tbsp. Unsalted butter
2 Tbsp. Extra virgin olive oil
1 c. Arborio rice
1/2 c. Dry white wine
1 sm Tomato, diced
1/4 c. Grated Parmesan cheese

1
BROTH (30 minutes) Clean the shrimp, devein.
2
Reserve the shells.
3
Place shrimp shells in large saucepan.
4
Add in garlic, onion, carrot, celery, parsley, water and salt to taste.
5
Simmer gently 20-25 min.
6
Strain, throw away shells and vegetables, reserve broth and set aside.
7
RISOTTO (25 minutes) Heat 2 Tbsp.
8
oil in*large* skillet, saute/fry onion and garlic lightly, add in shrimp, salt and pepper.
9
Saute/fry just till pink.
10
Set aside; shrimp may be cut in half, if you like.
11
In the same*large* skillet, over medium heat, combine oil and butter (or possibly use all butter or possibly oil), saute/fry onion and garlic till wilted but do not brown.
12
Add in rice.
13
Stir to coat, add in a c. of the reserved shrimp broth, cook, stirring frequently till rice has absorbed liquid.
14
Add in diced tomato and wine.
15
Continue cooking and stirring, adding broth 1 c. at a time, till rice is creamy and tender but al dente (about 3 c.).
16
This should take about 18 min; adding shrimp during the last 5 min of cooking.
17
Add in more broth if necessary.
18
Stir in cheese just before serving.
19
One Tbsp.
20
of butter can also be mixed in at the end for extra creaminess.
21
Serve immediately.
22
The recipe is from Stanley's Mother, who served as adviser on the film, Bundy, Fort Worth Star-Telegram.
23
Printed in Riv Press-Enterprise 3 Oc 96.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb Medium shrimp, 1 x Clove garlic, minced, 1 med Onion, minced, 1 x Minced carrot, (1/3 to 1/2 c.), and more.

Yes, Big Night's Risotto With Shrimp Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!