Champagne Shrimp Risotto

This risotto and shrimp dish has all the taste you'd expect at a fine restaurant!

Champagne Shrimp Risotto

BettyCrockerRecipe by BettyCrocker

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50 minutes

50 minutes

3 servings

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Nutrition Info

  • 1 Serving
  • 320
  • 6g
    (Saturated Fat 3 1/2g, Trans Fat 0g)
  • 125mg
  • 610mg
  • 43g
    (Dietary Fiber 1g, Sugars 1g)
  • 19g
  • Percent Daily Value*
  • 8%
  • 4%
  • 10%
  • 20%
  • Exchanges
  • 1 1/2
  • 2 1/2
  • 1
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Increase chicken broth as needed until rice is tender and creamy.

  • Even though you may be tempted, don't rush the process! When making risotto, adding the broth a little at a time ensures that the dish will be creamy while allowing the grains to remain separate.

  • Leave out the shrimp and serve this as a lovely main course for your vegetarian friends.

Ingredients

  • 1/2  lb uncooked medium shrimp in shells, thawed if frozen
  • 1  tablespoons butter or margarine
  • 1  cup onion, thinly sliced
  • 1/4  cup brut champagne, dry white wine or Progresso® chicken broth
  • 3/4  cup uncooked Arborio or other short-grain white rice
  • 1  cup Progresso® chicken broth, warmed
  • 1/2  cup clam juice or water, warmed
  • 1  cups chopped arugula, watercress or spinach
  • 2  tablespoons grated Parmesan cheese
  • 1/4  teaspoon ground pepper
  • Chopped fresh parsley, if desired

Directions

  1. 1Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
  2. 2In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
  3. 3Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In a glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, until rice is tender and creamy.
  4. 4About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.

Categories: Course, Main Dishes, Skillets & Stir Fries, Shrimp Recipes

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