Shrimp with Arugula Pesto Risotto Recipe

Name: Shrimp with Arugula Pesto Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh arugula; 1/2 cup parsley leaves; 1/4 cup chopped onions; 1 tablespoon lemon zest; 1/2 cup white wine; 1/2 cup olive oil; 1 cup Arborio rice; 1/2 ounce butter; 2 1/2 cups chicken stock, hot; Salt and pepper; 1 pound shrimp, peeled and deveined; 2 tablespoons olive oil

Servings: persons

2 cups fresh arugula
1/2 cup parsley leaves
1/4 cup chopped onions
1 tablespoon lemon zest
1/2 cup white wine
1/2 cup olive oil
1 cup Arborio rice
1/2 ounce butter
2 1/2 cups chicken stock, hot
Salt and pepper
1 pound shrimp, peeled and deveined
2 tablespoons olive oil

1
To make the pesto combine all of the ingredients into a food processor and blend until a paste is formed and set aside.
2
Using a saucepot, combine the rice and the butter and mix well over medium heat.
3
Cook it stirring until a roasted aroma develops.
4
Add the liquid in several additions, stirring the rice frequently.
5
Cook the risotto until the rice is al dente, and most of the liquid is absorbed, it should take about 20 minutes.
6
The texture should be creamy.
7
Add the pesto to the risotto and mix well.
8
Cook another minute.
9
Saute the shrimp in olive oil until pink and tails are curled, about 3 to 5 minutes.
10
To serve, plate the risotto in the center of the plate and top with the shrimp.
11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
12
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

901

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 12 ingredients. The key ingredients include: 2 cups fresh arugula, 1/2 cup parsley leaves, 1/4 cup chopped onions, 1 tablespoon lemon zest, and more.

Yes, Shrimp with Arugula Pesto Risotto 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 with Arugula Pesto Risotto

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