Risotto with Sauteed Shrimp, Corn, and Fresh Basil Recipe

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Risotto with Sauteed Shrimp, Corn, and Fresh Basil
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Ingredients
14
Count
Nutrition
3999
Calories
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Ingredients:

Directions:

  1. Heat a large sauté pan over medium-high heat. In a large mixing bowl, toss shrimp with 1 tablespoon olive oil, sea salt, pepper, and 3 basil leaves. Sauté shrimp in 2 batches, if necessary, to prevent overcrowding. Cook about 1 minute per side, and remove from pan; place on a platter, cover loosely, and set aside.
  2. Reduce heat to medium, and heat remaining olive oil and butter in the same pan. Add onion, and sauté, stirring frequently, 2 minutes or until tender and translucent. Add garlic and red pepper, and sauté, stirring constantly, 1 minute more.
  3. Bring broth to a boil in a 3-quart saucepan over medium-high heat. Turn off heat, cover, and keep warm.
  4. Add rice to onion mixture, and cook, stirring constantly, 2 minutes or until grains are well coated and the outsides turn translucent. (Do not let rice brown.) Add white wine, and cook 30 seconds or until most of it evaporates.
  5. Add 1 cup chicken broth, and stir constantly until mostly absorbed. Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed. Stop adding broth when rice appears to be saturated. (You may not need all 5 cups broth.) Cook, stirring frequently, 20 to 25 minutes or until rice is tender and creamy but not mushy.
  6. Stir in corn, and cook 2 to 3 minutes or until heated through. Stir in shrimp and any collected juices. Reduce heat to low, and cook until warm, not more than 1 minute. Add a little more chicken broth if risotto gets too dry. Remove from heat, and stir in 1/4 cup Parmesan and remaining basil. Season with additional sea salt and pepper, if desired. Top with remaining Parmesan, and serve warm.
  7. Test Kitchen Tip: Chiffonade may sound fancy and French, but it's just a fast, easy way to cut thin, even strips of basil or any other leafy green: Stack the leaves, roll them lengthwise (like a cigar), and carefully chop crosswise.
  8. Kitchen Confidential: Sara's Secrets for Perfect Risotto:
  9. The spoon: A regular spoon will work, but a risotto spoon will get the tender results you're looking for. Rice passes through the spoon's hole instead of getting mashed.
  10. The rice: Once the rice turns glossy and translucent, it is fully coated with olive oil and butter and ready for the liquid.
  11. The broth: Keep it hot! For maximum absorption and creamy texture, make sure the chicken broth is still hot when it's added to the risotto.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3999.29 Kcal (16744 kJ)
Calories from fat 1687.81 Kcal
% Daily Value*
Total Fat 187.53g 289%
Cholesterol 374.64mg 125%
Sodium 7458.08mg 311%
Potassium 2149.26mg 46%
Total Carbs 437.89g 146%
Sugars 11.98g 48%
Dietary Fiber 15.16g 61%
Protein 118.93g 238%
Vitamin C 122.7mg 204%
Vitamin A 0.3mg 9%
Iron 35mg 195%
Calcium 1113.5mg 111%
Amount Per 100 g
Calories 156.88 Kcal (657 kJ)
Calories from fat 66.21 Kcal
% Daily Value*
Total Fat 7.36g 289%
Cholesterol 14.7mg 125%
Sodium 292.56mg 311%
Potassium 84.31mg 46%
Total Carbs 17.18g 146%
Sugars 0.47g 48%
Dietary Fiber 0.59g 61%
Protein 4.67g 238%
Vitamin C 4.8mg 204%
Iron 1.4mg 195%
Calcium 43.7mg 111%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 94.8
    Points
  • 105
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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