Giada De Laurentiis' Lemony Shrimp and Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
5 tbsp Extra Virgin Olive Oil 2 tsp Salt .5 tsp Pepper, black 16 oz Shrimp, cooked 1 bulb Fennel 1 small Onions, raw 1 clove Garlic 1 serving Alessi Arborio Rice (1 cup cooked) (by CUSHING872) 0.25 cup Dry White Wine (by ATALANTA81) 3 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv 1 fruit without seeds Lemons 3 cup Baby Arugula Salad (Earthbound Farm)
Heat 2 tbsp of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 tsp of the salt and 1/4 tsp of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
Add the remaining 3 tbsp oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 sec. Add the rice. Stir until well coated and translucent in spots, about 2 mins. Add the broth, lemon juice, zest, adn the remaining 1.5 tsps salt and 1/4 tsp pepper. Increase the heat and bring to a boil, stirring often. REduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
Mix in arugula. Stir until arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time until risotto is creamy.
Serving Size: 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user VKHOUSER.
Add the remaining 3 tbsp oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 sec. Add the rice. Stir until well coated and translucent in spots, about 2 mins. Add the broth, lemon juice, zest, adn the remaining 1.5 tsps salt and 1/4 tsp pepper. Increase the heat and bring to a boil, stirring often. REduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
Mix in arugula. Stir until arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time until risotto is creamy.
Serving Size: 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user VKHOUSER.
Nutritional Info Amount Per Serving
- Calories: 1,411.7
- Total Fat: 75.8 g
- Cholesterol: 884.0 mg
- Sodium: 7,181.9 mg
- Total Carbs: 75.8 g
- Dietary Fiber: 15.4 g
- Protein: 109.1 g
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