Creamy Shrimp Risotto
Creamy Shrimp Risotto
Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Ingredients:
4 cups seafood broth (preferably from shellfish like lobster and shrimp)
2 TBSP extra virgin olive oil
1 large shallot, minced
Zest of one lemon
Juice of one lemon
¼ tsp each sea salt and freshly ground pepper
1 cup arborio rice
Generous pinch of saffron threads
1/3 cup dry white wine (sauvignon blanc, chardonnay for instance)
1 TBSP butter (I use plant-based olive oil butter)
1 lb shrimp, peeled, and deveined, tails on or off as you like it
2 TBSP chopped flat leaf parsley
½ cup cream cheese (I use plant-based cream cheese)
Garnish:
Microgreens or more chopped fresh parsley
Directions:
1. In a medium saucepan, bring the seafood broth to a simmer. Keep warm.
2. In a large saucepan, heat the olive oil. Add the onion, salt, and pepper, then cook over moderate heat, stirring until softened. This will take about 5 minutes.
3. Add the rice and cook for 1 minute, stirring to coat the rice. Crumble the saffron into the wine, combine with the lemon zest and juice, and then add it to the rice. Cook, stirring until the wine is absorbed.
4. Add 1 cup of the warm seafood broth and cook over moderate heat, stirring constantly until it is almost absorbed. Continue adding ½ cup of broth at a time, stirring constantly until nearly absorbed with each addition. Before your last addition of broth, saute your shrimp. (see directions below). Use all the broth, then taste to be sure the risotto is al dente once all broth is absorbed and the risotto has a creamy texture.
5. Remove the risotto from the stove top, then add the cream cheese. Stir to combine.
Sauteing the shrimp:
1. Melt the butter in a large skillet, then add the shallot and cook over moderate heat until softened. This will take a couple of minutes. Season the shrimp with salt and pepper. Add the shrimp to the skillet, and cook until they begin to curl (about 2 minutes). Flip to the other side and cook for about 1 minute. Add the parsley, then remove the skillet from the stovetop.
Serving suggestions:
Plate the risotto on four shallow bowls, then top with sautéed shrimp. Garnish with microgreens or chopped fresh parsley.