Shrimp & Wine Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup of arborio rice1 cup of dry white wine5 cups of chicken stock (can use Gluten Free stock)500 grams of shrimp1 large onion (white or yellow - chopped)dried chilli pepper flakes (amount varies by individual taste)2 tbsps of olive oil - separated1/4 cup of butter (add more or less based on individual taste)
In a non-stick frypan, cook chopped onion, shrimp, chilli pepper and 1/4 a cup of wine using 1 tbsp of olive oil and 1 tbsp of butter. Once shrimp is pink and onion is transluscent, set aside in a separate dish.
Add remaining olive oil to the pan along with the rice and cook for approximately 1-2 minutes. Ensure the rice is fully coated with the oil.
Add the remaining wine and butter and 1 cup of the chicken stock. Cook until the liquid is completely absorbed. Continue to add the stock, 1 cup at a time, letting it cook until absorbed.
With the last cup of stock, add back in the shrimp mixture. Alter any ingredients according to taste. Cook until completely absorbed.
The full process will take 20-30 minutes.
Serve hot. Can be garnished with fresh italian parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user LUPIEGURL.
Add remaining olive oil to the pan along with the rice and cook for approximately 1-2 minutes. Ensure the rice is fully coated with the oil.
Add the remaining wine and butter and 1 cup of the chicken stock. Cook until the liquid is completely absorbed. Continue to add the stock, 1 cup at a time, letting it cook until absorbed.
With the last cup of stock, add back in the shrimp mixture. Alter any ingredients according to taste. Cook until completely absorbed.
The full process will take 20-30 minutes.
Serve hot. Can be garnished with fresh italian parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user LUPIEGURL.
Nutritional Info Amount Per Serving
- Calories: 340.6
- Total Fat: 14.1 g
- Cholesterol: 151.2 mg
- Sodium: 980.7 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 0.5 g
- Protein: 20.2 g
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