Risotto with shrimp scampi

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 460, total fat 13 G., saturated fats 6 G., proteins 26 G., carbohydrates 60 G., fiber 2 G., cholesterol 186 mg, sodium 782 mg, sugar 2 G.

In this recipe, shrimp scampi in a fragrant butter sauce with garlic and fresh herbs are part of a delicate risotto. To ensure a soft, almost creamy risotto, it's crucial to use starchy Arborio rice. Cook it slowly, gradually adding liquid in small amounts, and you'll be delighted with the results.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups of clam juice
4 wide strips of lemon zest + 2 tbsp. lemon juice
0.5 cup fresh parsley leaves, chopped (don't throw away the stems)
6 cloves of garlic
450 g large shrimp, peeled and deveined (set tails aside)
1 onion
3 tablespoons unsalted butter
1 tbsp extra-virgin olive oil
A pinch of red pepper flakes
1.5 tbsp. Arborio rice
1 cup dry white wine

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, Arborio rice, white wine, shellfish juice, red pepper flakes, lemon zest

Cooking the dish according to the recipe:

Shellfish broth:

Combine 4.5 cups of water, clam juice, lemon zest, and parsley stems in a saucepan. Crush 3 cloves of garlic and add to the pan along with the shrimp tails. Bring to a boil over medium heat.
Meanwhile, chop the onion and the remaining 3 cloves of garlic. Heat 2 tablespoons of butter and the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes, and a pinch of salt; cook for 30 seconds. Add the rice and cook until just beginning to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until completely absorbed, about 3 minutes.

Strain the clam broth, then return it to the pan and keep warm over low heat. Add 3 cups of clam broth and 1/2 teaspoon of salt to the rice and cook, stirring, until completely absorbed, 8-10 minutes. Add another 3 cups of clam broth and simmer, stirring, until the rice is tender and the liquid has thickened, 10-12 minutes. Add the shrimp 2 minutes before the end of the cooking time and cook until pink.
Remove the risotto from the heat and stir in the remaining 1 tablespoon of butter, lemon juice, and most of the chopped parsley. Add enough clam broth to make the risotto creamy, and season with salt and pepper to taste. Divide among bowls and garnish with the remaining herbs.

Categories:

recipe / Calorie content of prepared meals / Simple shrimp recipes / Dinner / Main courses / Cereals, legumes / / Food Network - recipes / Italian cuisine

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