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Lemony Shrimp and Risotto
http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemony-shrimp-and-risotto-recipe.html
50 minutes
4 servings
Main Dish
0
486 cal/serving
jdelaney72
Ingredients
  1. 5tbsp (≈67.5gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil, Extra-Virgin
  2. 2tsp (≈5.8gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt
  3. 1/2tsp (≈1.2gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  4. 1lb (453.6glb -> g) Shrimp, Extra Large peeled and deveined
  5. 1medium (≈234gestimated from: Fennel, bulb, raw [bulb]) Fennel chopped
  6. 1small (≈70gestimated from: Onions, raw [small]) Onion chopped
  7. 1clove (≈3gestimated from: Garlic, raw [clove]) Garlic smashed, peeled, chopped
  8. 1cup (≈200gestimated from: Rice, white, short-grain, raw [cup]) Arborio Rice
  9. 1/4cups (≈58.8gestimated from: Alcoholic beverage, wine, table, white [fl oz]) White Wine, dry
  10. 3cups (≈720gestimated from: Soup, chicken broth, canned, less/reduced sodium [cup]) Chicken Broth plus extra as needed
  11. 1large (≈84gestimated from: Lemons, raw, without peel [fruit (2-3/8" dia)]) Lemon zest and juice
  12. 3cups (≈60gestimated from: Arugula, raw [cup]) Arugula
Steps
  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Spoon the risotto into 4 shallow soup bowls.
https://cloudcookbook.jeffdelaney.com/recipes/315