Risotto with shrimp "Fra Diavolo"

Votes: 1

How to Make - Fra Diavolo Shrimp Risotto

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 848, total fat 27 G., saturated fats 7 G., proteins 38 G., carbohydrates 105 G., fiber 9 G., cholesterol 203 mg, sodium 1593 mg, sugar 10 G.

This savory risotto offers a perfect combination of creamy rice, tender shrimp, and tangy Fra Diavolo sauce. It's easy to make, and you don't need to make a separate sauce: simply combine chopped tomatoes with hot broth and stir the mixture into the rice while it's cooking, infusing the starchy grains with the tomato flavor.

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:

3 cups chicken broth
1 can (800 g) of canned tomatoes, diced
450 g large shrimp (25/30 pcs.), peeled, deveined, with tails
5 tbsp. l. olive oil
2 tsp red pepper flakes + extra for serving, optional
1 medium onion, diced
2 tbsp. Arborio rice
4 cloves garlic, crushed
1/4 cup vodka
0.5 cup chopped fresh parsley leaves
2 tablespoons butter
Grilled bread for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, Arborio rice, tomatoes, vodka

Cooking the dish according to the recipe:

Combine chicken broth and diced tomatoes in a saucepan, bring to a boil and continue to simmer.
Heat a large wok over high heat. In a bowl, combine the shrimp with 2 tablespoons of olive oil, 1 teaspoon of red pepper, and a pinch of salt.

Place the shrimp in an even layer in the casserole dish. Without stirring, fry them thoroughly on each side until golden brown and almost cooked through, about 2 minutes per side. Transfer the shrimp to a baking sheet.
Reduce heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper, and the remaining 1 teaspoon red pepper flakes and cook until the onion is translucent, about 5 minutes. Add the rice, toss to coat, and cook until lightly browned, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Drizzle with vodka, scraping up any browned bits from the bottom.
Cook for 1 minute, then add 1 cup of hot tomato broth and cook, stirring occasionally, until all the broth is absorbed. Continue cooking, adding the broth mixture a ladle at a time, until the rice is creamy but still somewhat firm, 15–20 minutes.
Add the shrimp and any juices to the pan. Add another ladle of broth mixture, cover, and simmer over low heat until the shrimp are cooked through, 3–4 minutes. Add the parsley and butter and stir. Season with salt and pepper to taste. Sprinkle with additional red pepper flakes, if desired, and serve with toasted bread.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Main courses / Cereals, legumes / Fish and seafood / / Food Network - recipes