Best 6 Shrimp And Herb Risotto Recipes

PRESSURE-COOKER RISOTTO WITH SHRIMP AND HERBS

Steps:

• In a 6-quart pressure cooker, melt 2 tablespoons butter over medium heat. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth; season with salt and pepper.
• Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in shrimp with remaining 1 1/2 cups broth, and cook on medium until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.

LEMONY SHRIMP AND RISOTTO

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.

SHRIMP-AND-HERB RISOTTO

Steps:

• In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
• Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.

SHRIMP RISOTTO WITH FRESH HERB BUTTER

Steps:

• Melt 3 tablespoons butter in large saucepan over medium-high heat.
• Add shrimp; sprinkle with salt and pepper. Sauté until almost opaque in center, about 3 minutes.
• Using slotted spoon, transfer shrimp to bowl and add 1 tablespoon butter and shallots to same pan.
• Sauté 3 minutes.
• Add rice; stir 1 minute, add wine.
• Stir until wine is absorbed, about 2 minutes.
• Add clam juice (OR chicken stock) and bring to boil, reduce heat.
• Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
• Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl.
• Season herb butter to taste with salt and pepper.
• Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto.
• Simmer 2 minutes.
• Season with salt and pepper and spoon risotto into shallow bowls.
• Swirl some herb butter into top of each. Serve, passing cheese separately.

INSTANT POT® SHRIMP RISOTTO WITH LEMON AND HERBS

Steps:

• SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
• Use slotted spoon to transfer shrimp to bowl; cover to keep warm.
• Add rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
• Add remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
• Add peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.

HEARTY SHRIMP RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add the rice, thyme, bay leaf and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the shrimp and spinach; cook until shrimp turn pink and spinach is wilted., Stir in cheese. Discard thyme and bay leaf. Serve immediately.