Pan-Seared Shrimp and Arugula Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this Pan-Seared Shrimp and Arugula Risotto dish with steamed or roasted asparagus for the ultimate meal. Ingredients:
4 cups homemade chicken stock |
2 tablespoons extra-virgin olive oil, divided |
1 pound large shrimp, peeled and deveined |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
1/2 cup chopped shallots |
6 garlic cloves, minced |
1 cup uncooked carnaroli or arborio rice or other medium-grain rice |
1/2 cup dry white wine |
1/2 cup (2 ounces) grated fresh parmigiano-reggiano cheese |
2 tablespoons butter |
3 cups baby arugula |
1/2 cup thinly sliced fresh basil |
Directions:
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 heat; set aside.
3. Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Remove from heat; stir in arugula and basil.
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