This classic one-dish meal is perfect to warm up with on a chilly evening.
- 10 extra large (26/30) shrimp
- 1/2 cup Arborio rice
- 1/2 cup white wine
- 1 garlic clove, crushed
- 1 small onion
- 1 1/2 cup fish stock
- 1/4 cup cream
- 4 Tbs butter
- 1/4 cup chives
- 1/2 cup shrimp bisque
- 2 sprigs rosemary
- olive oil
- Cut 5 shrimp into small pieces (may substitute with uncut smaller shrimp). In medium size stock pot heat oil, add onions, garlic, stir well and let cook for about 3-4 minutes then add rice. Stir to incorporate, add wine and keep stirring until wine evaporates. Add half of fish stock and keep stirring; it is important that the rice does not stick to the pot. Allow liquid to evaporate again, add remainder of the stock, and lower heat to a simmer and cover. Simmer for 5 to 7 minutes until the rice has opened and liquid is absorbed. Remove lid and add shrimp and remaining liquid, mix well.
- Rice should be al dente (crunchy) add the butter and cream, season with salt and let it rest for 1-2 minutes.
- Heat a sauté pan and cook the remaining shrimp, add a little garlic and deglaze with bisque. Serve in a bowl with the risotto at the bottom with the shrimp and bisque spooned over top, garnish with rosemary sprig.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 223 (54%)
(38%)Total Fat 25g
(76%)Saturated Fat 15g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Total Carbohydrate 30g
(2%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.