Pan-Seared Shrimp and Arugula Risotto

Pan-Seared Shrimp and Arugula Risotto
Photo by Randy Mayor

Ingredients

  • ½ cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
  • ½ cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • ¼ teaspoon freshly ground black pepper, divided
  • ¼ teaspoon freshly ground black pepper, divided
  • 6 garlic cloves, minced
  • 2 tablespoons butter
  • + 19 more ingredients
    • 3 cups baby arugula
    • ½ teaspoon salt, divided
    • ½ cup chopped shallots
    • 2 tablespoons extra-virgin olive oil, divided
    • ½ cup dry white wine
    • 2 tablespoons extra-virgin olive oil, divided
    • 3 cups baby arugula
    • ½ cup dry white wine
    • 6 garlic cloves, minced
    • 4 cups Homemade Chicken Stock
    • ½ cup chopped shallots
    • 4 cups Homemade Chicken Stock
    • ½ cup thinly sliced fresh basil
    • 1 pound large shrimp, peeled and deveined
    • 1 pound large shrimp, peeled and deveined
    • 2 tablespoons butter
    • ½ cup thinly sliced fresh basil
    • 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
    • ½ teaspoon salt, divided

1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 1 minute. Remove pan from hea...

View full recipe at My Recipes

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