Risotto with Arugula and Shrimp Recipe

Name: Risotto with Arugula and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (packed) whole arugula leaves plus 1/2 cup sliced (about 3 large bunches total); 1/2 cup (packed) fresh parsley leaves; 4 garlic cloves, peeled; 6 tablespoons olive oil; 2 teaspoons grated lemon peel; 3 cups canned low-salt chicken broth; 3 cups bottled clam juice; 2 tablespoons (1/4 stick) butter; 3/4 cup chopped onion; 2 cups arborio rice or medium-grain white rice; 1/2 cup dry white wine; 1 1/2 pounds uncooked medium shrimp, peeled, deveined

Servings: persons

2 cups (packed) whole arugula leaves plus 1/2 cup sliced (about 3 large bunches total)
1/2 cup (packed) fresh parsley leaves
4 garlic cloves, peeled
6 tablespoons olive oil
2 teaspoons grated lemon peel
3 cups canned low-salt chicken broth
3 cups bottled clam juice
2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 1/2 pounds uncooked medium shrimp, peeled, deveined

1
Combine 2 cups whole arugula leaves, parsley and garlic in processor.
2
Blend until coarsely chopped.
3
With machine running, add 4 tablespoons oil; process until finely chopped.
4
Mix in lemon peel.
5
Season to taste with salt and pepper.
6
Bring broth and clam juice to simmer in large saucepan.
7
Cover and keep warm over low heat.
8
Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat.
9
Add onion and saut until tender, about 5 minutes.
10
Add rice and stir 2 minutes.
11
Add wine and stir until absorbed, about 1 minute.
12
Stir in 1 cup warm broth and simmer until absorbed, stirring frequently.
13
Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes.
14
Mix in arugula mixture and shrimp.
15
Continue cooking, adding more broth 1/4 cup at a time, until rice is creamy and tender and shrimp are cooked through, about 10 minutes longer.
16
Season risotto with salt and pepper.
17
Transfer to bowl.
18
Sprinkle with 1/2 cup sliced arugula and serve.

1226

kcal

Calories

Fat

112

Carbs

111

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 12 ingredients. The key ingredients include: 2 cups (packed) whole arugula leaves plus 1/2 cup sliced (about 3 large bunches total), 1/2 cup (packed) fresh parsley leaves, 4 garlic cloves, peeled, 6 tablespoons olive oil, and more.

Yes, Risotto with Arugula and Shrimp 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!

Risotto with Arugula and Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions