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- Risotto with Arugula and Shrimp
- (Risotto con Gamberi e Arugula)
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- Ingredients:
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- 2 cups (packed) whole Arugula leaves plus 1/2 cup sliced (about 3 large bunches total)
1/2 cup (packed) fresh parsley leaves
4 garlic cloves, peeled
6 tablespoons extra virgin olive oil
2 teaspoons grated lemon peel
3 cups chicken broth
3 cups clam juice
2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1 and 1/2 lbs uncooked medium shrimp, peeled, deveined
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- Directions:
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- Combine 2 cups whole arugula leaves, parsley and garlic in processor.
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- Blend until coarsely chopped.
With machine running, add 4 tablespoons olive oil; process until finely chopped.
Mix in lemon peel.
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- Season to taste with salt and pepper.
Bring broth and clam juice to simmer in large saucepan.
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- Cover and keep warm over low heat.
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- Melt butter with remaining 2 tablespoons olive oil in heavy large pot over medium heat.
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- Add onion and saute until tender, about 5 minutes.
Add rice and stir 2 minutes.
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- Add wine and stir until absorbed, about 1 minute.
Stir in 1 cup warm broth and simmer until absorbed, stirring frequently.
Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes.
Mix in arugula mixture and shrimp.
Continue cooking, adding more broth 1/4 cup at a time, until rice is creamy and tender and shrimp are cooked through, about 10 minutes longer.
Season risotto with salt and pepper.
Transfer to bowl. Sprinkle with 1/2 cup sliced arugula and serve.
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- Serves 6 as an appetizer 4 as main course.
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- That's it!
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