Shrimp risotto
Lorenza Ávila
This rich and simple shrimp risotto is prepared with white wine and a touch of chili powder. It is very tasty and is ideal for a couple dinner.
Reviewed by Editorial Team of Kiwilimón
5
|
2 comentarios
160
Favorites
Collections
Planner
Grocery List
Ingredients
2
Servings
  • 5 cups chicken broth, Low in salt
  • 3/4 cups dry white wine
  • 6 tablespoons unsalted butter
  • 2 teaspoons garlic
  • 1/4 teaspoons peperoncino, dry flaked chili
  • 250 grams shrimp, large, peeled and deveined
  • 3/4 cups onion, finely chopped
  • 1 1/2 cups risotto rice, arborio
  • 2 tablespoons parsley
Preparation
1h 5 mins
0 mins
Low
  • Boil the chicken broth with 1/4 cup of wine in a pot. Reduce the heat and keep warm.
  • Melt 2 tablespoons butter in a skillet over medium heat and add 1 teaspoon chopped garlic , chili flakes, and shrimp.
  • Sauté the shrimp for 2 minutes, until they begin to turn pink.
  • Add 1/2 cup of white wine and bring to a boil over low heat until the shrimp are cooked, about 2 minutes.
  • Remove the shrimp and reserve the liquid in which they were cooked.
  • Melt the other 4 tablespoons of butter in a large pan. Add the onion and another spoonful of chopped garlic and sauté until the onion is light golden, about 4 minutes.
  • Add the rice and stir for 2 minutes. Add 2 cups of reserved broth. Let boil until all the liquid is absorbed, moving a lot.
  • Continue adding the broth, 1 cup at a time, and stirring until all the liquid is absorbed, before adding more. Repeat this for 20 minutes.
  • Add the reserved liquid of the shrimp.
  • Cook until the rice is cooked and has a creamy texture, about 5 minutes more.
  • Remove from heat and add shrimp and chopped parsley.
  • Season with salt and pepper and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by