Tantalize your taste buds with our delectable Risotto with Shrimp and Arugula, a symphony of flavors that will leave you craving for more. This dish is a culinary masterpiece, combining the richness of creamy risotto with the succulent sweetness of shrimp and the peppery bite of arugula. It is a perfect balance of textures and flavors, making it a favorite among seafood and risotto enthusiasts.
Indulge in our carefully curated collection of Risotto with Shrimp and Arugula recipes, each offering a unique twist on this classic dish. From the classic Italian risotto to modern interpretations with a touch of Asian or Mediterranean flair, our recipes cater to diverse palates and cooking preferences.
1. **Classic Risotto with Shrimp and Arugula:** Experience the timeless flavors of traditional Italian risotto, where creamy Arborio rice is cooked to perfection in a flavorful broth infused with white wine, shrimp stock, and aromatic herbs. Plump shrimp and peppery arugula add a delightful contrast to the smooth risotto, creating a harmonious bite.
2. **Lemon and Herb Risotto with Shrimp and Arugula:** Brighten up your taste buds with this refreshing variation, where zesty lemon and fragrant herbs like basil and thyme elevate the classic risotto. Succulent shrimp and a sprinkling of arugula add a burst of flavor and freshness, making this dish a perfect choice for a light and summery meal.
3. **Sun-Dried Tomato and Spinach Risotto with Shrimp and Arugula:** Embark on a Mediterranean culinary journey with this vibrant risotto. Sun-dried tomatoes bring a tangy sweetness, while spinach adds a touch of color and nutrition. Perfectly cooked shrimp and arugula provide a satisfying contrast, creating a delightful symphony of flavors that will transport you to the sun-kissed shores of the Mediterranean.
4. **Saffron Risotto with Shrimp and Arugula:** Indulge in the luxurious flavors of saffron-infused risotto. This exquisite dish combines the delicate aroma of saffron with the richness of shrimp and the peppery bite of arugula. Each bite is a journey of taste, showcasing the finest ingredients and culinary artistry.
5. **Creamy Coconut Risotto with Shrimp and Arugula:** Experience a tropical twist on risotto with this creamy coconut variation. Coconut milk adds a rich and velvety texture, while shrimp and arugula bring a delightful balance of flavors. This dish is a fusion of Asian and Italian cuisines, creating a unique and unforgettable culinary experience.
These recipes are meticulously crafted to ensure that every ingredient shines through, creating a harmonious and delectable dish. Whether you prefer classic Italian flavors or are looking for something more adventurous, our Risotto with Shrimp and Arugula recipes offer a culinary journey that will satisfy your cravings and leave you wanting more.
LEMONY SHRIMP AND RISOTTO
Provided by Giada De Laurentiis
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
- Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
- Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
- Spoon the risotto into 4 shallow soup bowls.
ARUGULA RISOTTO
A delicious way to use arugula outside of salads or pastas. This risotto recipe uses only one pot and is especially great in early spring or late fall when arugula is abundant.
Provided by thespoonful
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Finely chop arugula and set aside.
- Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
- Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
- Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.
Nutrition Facts : Calories 653.8 calories, Carbohydrate 102.8 g, Cholesterol 19.7 mg, Fat 18.3 g, Fiber 3.6 g, Protein 12.1 g, SaturatedFat 5.9 g, Sodium 856.8 mg, Sugar 6.4 g
RISOTTO WITH SHRIMP AND ARUGULA
Provided by Moira Hodgson
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and devein the shrimp and add the shells to the fish stock. Simmer for 20 minutes, then strain, reserving the stock. Keep it warm over low heat.
- Meanwhile, trim the stalks from the arugula, thoroughly wash the leaves and chop them.
- Heat the butter in a large skillet and saute the shrimps for two minutes until they turn pink (do not overcook them or they will become tough). Remove the shrimps and set them aside.
- Add the shallots and garlic and saute them until they are soft. Add the rice and saute it, stirring, until it turns opaque.
- Add the wine and let it reduce. Add one cup of hot fish stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Add Season with salt and pepper to taste. Continue adding liquid and stir for about 20 minutes all told, or until the rice is al dente. Add the shrimps and arugula and stir thoroughly. The liquid should be absorbed and the rice creamy.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 11 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1561 milligrams, Sugar 4 grams, TransFat 0 grams
RISOTTO WITH ARUGULA AND SHRIMP
Categories Rice Appetizer Shrimp Arugula Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 as an appetizer 4 as main course
Number Of Ingredients 12
Steps:
- Combine 2 cups whole arugula leaves, parsley and garlic in processor. Blend until coarsely chopped. With machine running, add 4 tablespoons oil; process until finely chopped. Mix in lemon peel. Season to taste with salt and pepper.
- Bring broth and clam juice to simmer in large saucepan. Cover and keep warm over low heat. Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion and saut until tender, about 5 minutes. Add rice and stir 2 minutes. 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.
SHRIMP WITH ARUGULA PESTO RISOTTO
Steps:
- To make the pesto combine all of the ingredients into a food processor and blend until a paste is formed and set aside.
- Using a saucepot, combine the rice and the butter and mix well over medium heat. Cook it stirring until a roasted aroma develops. Add the liquid in several additions, stirring the rice frequently. Cook the risotto until the rice is al dente, and most of the liquid is absorbed, it should take about 20 minutes. The texture should be creamy.
- Add the pesto to the risotto and mix well. Cook another minute.
- Saute the shrimp in olive oil until pink and tails are curled, about 3 to 5 minutes. To serve, plate the risotto in the center of the plate and top with the shrimp.
SHRIMP RISOTTO
A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Garnish with a rosemary sprig or parsley.
Provided by tblair90
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
- Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
- Strain stock and discard shells. Keep warm on low heat.
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
- Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
- Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 57.9 g, Cholesterol 165 mg, Fat 15.8 g, Fiber 1 g, Protein 26.3 g, SaturatedFat 6.8 g, Sodium 850 mg, Sugar 1 g
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your risotto will be. Look for fresh, plump shrimp, flavorful arugula, and creamy arborio rice.
- Cook the rice properly: Risotto is a delicate dish that requires careful cooking. Cook the rice slowly and stir it frequently to prevent it from sticking to the pan or burning.
- Add the shrimp and arugula at the end: The shrimp and arugula should be added to the risotto at the very end of the cooking process. This will help to prevent them from overcooking and becoming tough.
- Season to taste: Risotto should be seasoned to taste with salt, pepper, and other spices. Be careful not to overseason the dish, as the flavors should be delicate and balanced.
- Serve immediately: Risotto is best served immediately after it is cooked. This will help to ensure that it is creamy and flavorful.
Conclusion:
Risotto with shrimp and arugula is a delicious and elegant dish that is perfect for a special occasion. With its creamy texture, flavorful seafood, and fresh herbs, this dish is sure to impress your guests. Follow these tips to ensure that your risotto turns out perfectly every time.
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