Shrimp Risotto
Cooking Instructions
- 1
Combine the wine and honey in a small saucepan and bring to a boil. Add the shrimp and simmer until the shrimp are opaque, 2-3 minutes. Drain, reserving the cooking liquid. Chop the cooked shrimp.
- 2
Heat the oil in a large frying pan over medium heat. Add the leek, mushroom and pine nuts and sauté until the leek is softened, 3-4 minutes. Add the rice and cook for 2 minutes, stirring constantly.
- 3
Stir in the reserved cooking juices, and when these have been absorbed, begin stirring in the stock, 1/2 cup (120 ml) at a time. Cook and stir until each addition has been absorbed, and the rice is tender, 15-18 minutes.
- 4
Add the shrimp. Season with salt and pepper. Stir in the cream, butter, and Parmesan. Serve hot, with the parsley.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Risotto with Asparagus & Shrimp Risotto with Asparagus & Shrimp
My version of risotto... Credits to my patient friend who showed me the basics of the preparation 😋 🇮🇹
-
Shrimp and green beans risotto Shrimp and green beans risotto
My husband asked to make him some green beans. I did not have any recipe, so I made this one
-
-
Prawn and Avocado Risotto Prawn and Avocado Risotto
Level up your risotto game with this tasty, colourful and delicious recipe.
-
Basic Risotto Basic Risotto
Risotto is one of those basic dishes that is great to have in your back pocket for quick dinners, and using up leftovers. Once you have the basic technique mastered, you can make it as fancy or as casual as you like.TIPS: The basic ratio for risotto is 1 part uncooked rice to 3.5 parts liquid. This will include your stock, wine and any additional liquid you are using. Keep an additional 0.5 parts liquid in reserve, as various rices absorb slightly different amounts of liquid.Most risotto recipes call for wine and stock as the liquid, but you can also make "stock" on the fly with dried mushrooms and aromatics such as carrots and celery, added at the beginning of the process with the onions.A little fat added at the end in the form of butter and/or a bit of grated hard cheese will really help give a creamy finish to your risotto.
-
Butter poached shrimp with parmasan spinach orzo risotto Butter poached shrimp with parmasan spinach orzo risotto
A simple one pot dish for 2 to 3 on a weeknight. Garnish with a sprinkle of smoked salt and Aleppo pepper for a lil something extra.
More Recipes
Comments