Shrimp Risotto
Chef Marino Tavares
This classic one-dish meal is perfect to warm up with on a chilly evening.
Ingredients
- 10 extra large (26/30) shrimp
- 1/2 cup Arborio rice
- 1/2 cup white wine
- 1 garlic clove, crushed
- 1 small onion
- 1 1/2 cup fish stock
- 1/4 cup cream
- 4 Tbs butter
- 1/4 cup chives
- 1/2 cup shrimp bisque
- 2 sprigs rosemary
- olive oil
Directions
- Cut 5 shrimp into small pieces (may substitute with uncut smaller shrimp). In medium size stock pot heat oil, add onions, garlic, stir well and let cook for about 3-4 minutes then add rice. Stir to incorporate, add wine and keep stirring until wine evaporates. Add half of fish stock and keep stirring; it is important that the rice does not stick to the pot. Allow liquid to evaporate again, add remainder of the stock, and lower heat to a simmer and cover. Simmer for 5 to 7 minutes until the rice has opened and liquid is absorbed. Remove lid and add shrimp and remaining liquid, mix well.
- Rice should be al dente (crunchy) add the butter and cream, season with salt and let it rest for 1-2 minutes.
- Heat a sauté pan and cook the remaining shrimp, add a little garlic and deglaze with bisque. Serve in a bowl with the risotto at the bottom with the shrimp and bisque spooned over top, garnish with rosemary sprig.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 416
Calories from Fat 223 (54%)
(38%)Total Fat 25g
(76%)Saturated Fat 15g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(36%)Cholesterol 107mg
(17%)Sodium 397mg
(9%)Potassium 324mg
Total Carbohydrate 30g
(2%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(22%)Protein 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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