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Risotto primavera with shrimp
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2 cans ( about 14oz each) chicken broth + 2 cans water | |
4 tsp | unsalted butter |
4 tsp | olive oil |
1 | leek, ( white and light green part) halved lengthwise, washed , thinly sliced crosswise |
1 large | shallots, chopped |
1 cup | diced carrot |
1 cup | yellow bell pepper |
2 cups | arborio rice |
1/2 cup | dry white wine |
2. ( 5 oz) bags prewashed baby spinach leaves | |
1/2 cup | each diced tomatoe and fresh or frozen green peas |
1 lb | medium shrimp, peeled, deveined, halved lengthwise |
1/2 tsp | salt |
1/2 tsp | black pepper |
1/4 cup | grated Parmesan cheese, ( optional) |
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1- In a saucepan, bring broth and water to a simmer; keep hot on low
2- in a Dutch oven, over medium heat, combine 2 tsp butter, the oil, leek, shallot and carrot; cook, stirring 4 minutes, until crisp- tender. Add bell pepper and rice; cook;, stirring 2 minutes. Add wine;MacBook until evaporated. Raise heat to medium high; stir in 1/2 cup broth mixture.
3- cook, stirring constantly, until most of the liquid evaporates ( spoon will leave wide track on pan bottom). Continue adding more of broth, 1/2 cup at a time, stirring, about 8 minutes. Stir in spinach, a little at a time, until wilted.then add tomato and peas.
4- add shrimp, salt and black pepper. Continue stirring, 6 to 9 minutes, adding broth as needed, until shrimp is cooked, rice is firm yet tender, and creamy sauce forms. Remove from heat;,stir in remaining 2 tsp butter and the cheese, if using
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