Risotto With Shrimp And Radicchio
Published August 18, 1992
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 cups shrimp stock (see recipe)
3 tablespoons unsalted butter
1 clove garlic, peeeled and minced
1 medium onion, peeled and minced
2 cups Arborio rice
¾ cup dry white wine
20 medium shrimp, cooked and chopped
1 large head radicchio, leaves separated, washed and cut in julienne strips
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
86 grams carbs; 67 milligrams cholesterol; 568 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 4 grams fiber; 1367 milligrams sodium; 19 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put stock in a medium saucepan and keep hot over low heat.
- Step 2
Melt 2 tablespoons butter in a large saucepan. Add garlic and onion and cook 3 minutes over medium-high heat.
- Step 3
Add the rice and stir to coat with butter. Cook, stirring constantly with a wooden spoon, for 3 minutes. Add the wine and cook, stirring, until evaporated.
- Step 4
Add enough hot stock to cover the rice. Stir constantly until most of the liquid has evaporated. Repeat until the risotto is creamy and tender, about 20 minutes. About 3 minutes before the risotto is finished cooking, stir in the shrimp and radicchio.
- Step 5
Remove from heat. Stir in remaining tablespoon of butter, salt and pepper. Serve immediately.
Private Notes
Comments
This was both pretty and tasty. Cooked as written