Shrimp Risotto With Pinot Grigio, Radicchio, And Peas Recipe

Name: Shrimp Risotto With Pinot Grigio, Radicchio, And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon saffron threads; 2 cups fish broth; 2 cups vegetable broth; 2 tablespoons butter, divided; 1 tablespoon olive oil; 2 large shallots, minced; 1 cup Arborio rice; 1 cup Pinot Grigio; 1 cup frozen peas; 1 pound medium fresh shrimp, peeled and deveined; 1/2 head fresh radicchio, shredded (2 cups); 1/4 cup grated Parmigiano-Reggiano cheese; 1/4 teaspoon freshly ground black pepper

Servings: persons

1/4 teaspoon saffron threads
2 cups fish broth
2 cups vegetable broth
2 tablespoons butter, divided
1 tablespoon olive oil
2 large shallots, minced
1 cup Arborio rice
1 cup Pinot Grigio
1 cup frozen peas
1 pound medium fresh shrimp, peeled and deveined
1/2 head fresh radicchio, shredded (2 cups)
1/4 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper

1
Combine first 3 ingredients in Dutch oven over medium heat. Bring to a simmer and keep warm.
2
Heat 1 tablespoon butter and olive oil in a Dutch oven over medium-high heat; add shallots, and saute until tender. Add rice, and cook, stirring constantly, 1 minute. Add wine, and cook until almost evaporated. Add 1/2 cup warm broth; cook, stirring constantly, until liquid is absorbed.
3
Repeat procedure with remaining broth, 1/2 cup at a time. Stir in peas and shrimp; cook, stirring constantly, 4 minutes. Stir in radicchio; cook 1 minute or until wilted. Remove from heat. Add remaining 1 tablespoon butter, cheese, and pepper, stirring until cheese melts.

454

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 13 ingredients. The key ingredients include: 1/4 teaspoon saffron threads, 2 cups fish broth, 2 cups vegetable broth, 2 tablespoons butter, divided, and more.

Yes, Shrimp Risotto With Pinot Grigio, Radicchio, And Peas 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 With Pinot Grigio, Radicchio, And Peas

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