Risotto With Shrimp Recipe

Name: Risotto With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock; 6 roasted red bell peppers, 1/2 inch dice; 30 medium shrimp; 1 1/2 tsp salt; white pepper; 4 tbsp olive oil; 2 tbsp unsalted butter; 1/2 yellow onion minced; 1 garlic clove, minced; 2 cups arborio rice; 1/2 cup white wine; 3 scallions, 1/4 inch rings; 2 tbsp chopped fresh basil; 1/2 cup grated parmesan

Servings: persons

6 cups chicken stock
6 roasted red bell peppers, 1/2 inch dice
30 medium shrimp
1 1/2 tsp salt
white pepper
4 tbsp olive oil
2 tbsp unsalted butter
1/2 yellow onion minced
1 garlic clove, minced
2 cups arborio rice
1/2 cup white wine
3 scallions, 1/4 inch rings
2 tbsp chopped fresh basil
1/2 cup grated parmesan

1
bring 5 cups stock to low simmer
2
roast red peppers, combine with 1 cup stock, cook 10mins, blend until smooth
3
salt and pepper shrimp, heat olive oil, add shrimp and cook 1 1/2 mins per side, set aside
4
melt butter in dutch oven, with 2 tbsp olive oil, over meduim low flame. add onion, garlic, salt, cook 2 mins, add rice,stir 2 mins, add wine stir until absorbed, 1 min.
5
begin adding warm chick stock, 1/2 cup at time, stir with wooden spoon, let absorb, then add next cup.add scallions with last 1/2 cup. then add red pepper puree 1/3 at a time, absorb. stir in shrimp, basil, parmesan, salt ..serve immediately

1848

kcal

Calories

Fat

Carbs

270

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 6 cups chicken stock, 6 roasted red bell peppers, 1/2 inch dice, 30 medium shrimp, 1 1/2 tsp salt, and more.

Yes, Risotto With 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.

Risotto With Shrimp

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