Champagne shrimp risotto


Champagne shrimp risotto

Servings: 6

Preparation time: 1 hr and 30 min



2 tablespoons butter

1 medium onion, thinly sliced

1 lb uncooked medium shrimp in shells, thawed if frozen

1/2 cup brut Champagne or dry white wine

1 1/2 cups uncooked Arborio or other short-grain white rice

2 cups vegetable broth, warmed

1 cup clam juice or water, warmed

2 cups chopped arugula, watercress or spinach

1/3 cup grated Parmesan cheese

1/2 teaspoon freshly ground pepper

Chopped fresh parsley, if desired



1. In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Cook onion in butter, stirring frequently, until tender. Reduce heat to medium. Stir in shrimp. Cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.

2. Add 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. Mix warmed broth and clam juice; pour 1/2 cup of the mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.

3. About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Garnish with parsley.



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