Risotto With Shrimp And Radicchio
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 6cups shrimp stock (see recipe)
- 3tablespoons unsalted butter
- 1clove garlic, peeeled and minced
- 1medium onion, peeled and minced
- 2cups Arborio rice
- ¾cup dry white wine
- 20medium shrimp, cooked and chopped
- 1large head radicchio, leaves separated, washed and cut in julienne strips
- Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
568 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 86 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 19 grams protein; 1367 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put stock in a medium saucepan and keep hot over low heat.
- Step 2
Melt 2 tablespoons butter in a large saucepan. Add garlic and onion and cook 3 minutes over medium-high heat.
- Step 3
Add the rice and stir to coat with butter. Cook, stirring constantly with a wooden spoon, for 3 minutes. Add the wine and cook, stirring, until evaporated.
- Step 4
Add enough hot stock to cover the rice. Stir constantly until most of the liquid has evaporated. Repeat until the risotto is creamy and tender, about 20 minutes. About 3 minutes before the risotto is finished cooking, stir in the shrimp and radicchio.
- Step 5
Remove from heat. Stir in remaining tablespoon of butter, salt and pepper. Serve immediately.
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Rebecca Goodsell
This was both pretty and tasty. Cooked as written
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