Creamy Seafood Risotto Recipes

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CREAMY SEAFOOD RISOTTO



Creamy Seafood Risotto image

Looking for a seafood dinner? Then check out this creamy shrimp risotto that's ready in just 30 minutes - perfect for Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13

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 salt
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

Steps:

  • Heat oil in 12-inch skillet over medium heat. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Place shrimp, tomatoes, and milk in food processor or blender. Cover and process about 1 minute or until smooth. (If you are up to chewing the shrimp, leave them whole and blend just the tomatoes and milk together in food processor.)
  • Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 5 minutes, stirring occasionally, until tender. Stir in rice. Cook about 5 minutes, stirring frequently, until edges of rice kernels are translucent.
  • Stir in wine, salt and red pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Stir in broth. Cook over low heat 12 to 14 minutes, stirring occasionally, until liquid is absorbed.
  • Stir in shrimp and tomato mixture and arugula. Cook 3 minutes. Stir in cheese. Serve immediately.

Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1090 mg

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