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Creamy Seafood Risotto
Creamy Seafood Risotto
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Prep Time:
10 minutes
Total Time:
30 minutes
Indulge in a quick and creamy shrimp risotto, bursting with Italian flavors. Ready in just 30 minutes!
Ingredients:
  • 2 tablespoons olive or vegetable oil
  • 8 ounces uncooked medium shrimp (thawed if frozen), peeled and deveined
  • 1 can (14 1/2 ounces) whole tomatoes, undrained
  • 1/4 cup whole milk
  • 1/4 cup butter or margarine
  • 1 small onion, chopped (1/4 cup)
  • 2 cups uncooked Arborio rice
  • 1 cup dry white wine, water or chicken broth
  • 1/4 teaspoon ground red pepper (cayenne), if desired
  • 4 cups chicken broth
  • 2 tablespoons chopped fresh arugula or spinach
  • 1/2 cup grated Parmesan cheese
Instructions:
  • Heat oil in a 12-inch skillet over medium heat. Cook shrimp for 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Put shrimp, tomatoes, and milk in a food processor or blender. Blend for about 1 minute until smooth. (If you prefer, keep the shrimp whole and only blend the tomatoes and milk in the food processor.)
  • In a 3-quart saucepan, melt the butter over medium heat. Saute the onion in the butter for about 5 minutes, stirring occasionally, until tender. Add the rice and cook for another 5 minutes, stirring frequently, until the edges of the rice kernels are translucent.
  • Add wine, salt, and red pepper, and stir. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Stir in broth and cook over low heat for 12 to 14 minutes, stirring occasionally, until liquid is absorbed.
  • Combine the succulent shrimp and flavorful tomato mixture with fresh arugula. Cook for 3 minutes, then gently fold in the cheese. Serve immediately for a delicious dining experience.

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