- 1 small onion, chopped
- 2 tablespoons butter
- 1-3/4 cups uncooked instant rice
- 2 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 2 cans (14-1/2 ounces each) chicken broth
- 1 pound peeled and deveined cooked medium shrimp
- 2 cups fresh baby spinach, coarsely chopped
- 1 cup frozen corn, thawed
- 1 plum tomato, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons 2% milk
- In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed.
- Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender.
- Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.
1-1/3 cups: 420 calories, 10g fat (5g saturated fat), 197mg cholesterol, 1196mg sodium, 49g carbohydrate (3g sugars, 3g fiber), 32g protein.
- Peel and finely chop onion and two-thirds of the garlic cloves.
- Heat half of the olive oil in a large pot over medium heat and fry onion and garlic until translucent. Add risotto rice and keep frying until the rice gets translucent too, approx 5 min.
- Deglaze the pot with half of the white wine and let it simmer over medium-low heat until the wine is almost completely gone. First add the bay leaf, then alternating ladle in remaining white white wine and fish stock little by little, only adding more liquid once all the liquid in the pot is absorbed. Stir constantly.
- As soon as the risotto rice has soaked up all liquid and reached the perfect tender texture, add freshly grated Parmesan cheese and half of the butter. Season with salt and pepper to taste. Set aside.
- Heat remaining olive oil in a large frying pan and fry shrimp for approx. 1 – 2 min. or until cooked through. Add remaining butter, remaining garlic clove, basil, and lemon juice. Season with salt and pepper. Serve risotto with shrimp on top. Enjoy!
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- Bring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns. Cool then shell the prawns. If they are large, you may wish to slice them, but leave smaller ones whole. Return the heads and shells to the stock and continue to boil for 20 minutes.
- Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the shallots or onion for 5 minutes until soft and translucent. Add 1 tbsp of stock to stop them colouring, if necessary.
- Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine – it should not evaporate into the air, so keep the heat low.
- Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Turn up the heat under the rice, too, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.
- Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
- Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.