Try this Shrimp & Arugula Risotto recipe, or contribute your own.
Suggest a better description1. Simmer broth and clam juice in a saucepan over medium-low heat. Add saffron to saucepan; reduce heat to low to keep liquid warm.
2. Melt butter in a heavy 5-to 6 quart pot over medium heat. Add shallots to the pot; cook until softened, 2-3 minutes. Using a wooden spatula, stir in rice.
3. Cook rice until edges of grains become clear, about 3 minutes. You should see an opaque white dot in the center of each rice grain.
4. Deglaze the pot with wine, stirring until liquid is completely absorbed, 1-2 minutes. Stir 1 cup heated broth into rice; simmer until liquid is absorbed, stirring occasionally so rice doesn't stick to the bottom of the pot. Continue adding broth in 1-cup increments, stirring constantly and adding more broth only after previous addition is absorbed, until rice grains are firm but not chalky in the center.
5. Stir shrimp and arugula into risotto. Heat until shrimp is cooked through and arugula is wilted, 3-4 minutes. Remove the pot from heat; stir in 1 cup pecorino Romano and lemon juice. Season risotto with salt and pepper.
6. Garnish risotto with shaved pecorino Romano. Makes 4 servings, 6-7 cups.
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Serving Size: 1 (632g) | ||
Recipe Makes: 1 | ||
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Calories: 1982 | ||
Calories from Fat: 297 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 20.1g | 100 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 90.5mg | 28 % | |
Sodium 5005.6mg | 173 % | |
Potassium 586mg | 15 % | |
Total Carbohydrate 367.2g | 108 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 354.4g | ||
Protein 39.6g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1982
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