Shrimp & Wine Risotto
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Shrimp & Wine Risotto calories by ingredient
Number of Servings: 6
Ingredients
-
1 cup of arborio rice
1 cup of dry white wine
5 cups of chicken stock (can use Gluten Free stock)
500 grams of shrimp
1 large onion (white or yellow - chopped)
dried chilli pepper flakes (amount varies by individual taste)
2 tbsps of olive oil - separated
1/4 cup of butter (add more or less based on individual taste)
Directions
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.