Shrimp Risotto Recipe Recipe

Name: Shrimp Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pound shrimp; 1/4 c. extra virgin olive oil; 1/4 c. minced onion; 2 cloves minced garlic; Salt and pepper; 1 c. dry white wine; 1/4 c. brandy; 4 tbsp. butter; 2 c. rice; 1 quart. warm fish stock or possibly bottled clam juice; 2 tbsp. extra virgin olive oil

Servings: persons

1 1/4 pound shrimp
1/4 c. extra virgin olive oil
1/4 c. minced onion
2 cloves minced garlic
Salt and pepper
1 c. dry white wine
1/4 c. brandy
4 tbsp. butter
2 c. rice
1 quart. warm fish stock or possibly bottled clam juice
2 tbsp. extra virgin olive oil

1
Rinse shrimp thoroughly in water and shell them.
2
Heat 1/4 c. extra virgin olive oil and saute/fry onion and garlic till very lightly browned.
3
Add in the shrimp and cook gently; season with salt and pepper.
4
Add in the wine and brandy and simmer the sauce for about 10 min.
5
Set aside a few shrimp for garnish.
6
Heat butter in another saucepan, add in the rice and let it absorb the butter, stirring constantly.
7
As the rice becomes dry, add in fish stock and shrimp sauce alternately, a little at a time, letting rice absorb the liquid after each addition.
8
When rice is cooked, add in the 2 Tbsp.
9
of extra virgin olive oil.
10
The risotto should be clear and soft.
11
Turn it into a warm oven proof dish and serve, garnished with reserved shrimp.

881

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 1 1/4 pound shrimp, 1/4 c. extra virgin olive oil, 1/4 c. minced onion, 2 cloves minced garlic, and more.

Yes, Shrimp Risotto 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.

Shrimp Risotto Recipe

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