Prawn and Pine Nut Risotto

Name: Prawn and Pine Nut Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 59 milliliters sliced black olives; 1 carrot, cut into thin strips; 59 milliliters chile-garlic flavored butter; 4 servings ground black pepper to taste; 946 milliliters reduced-sodium chicken broth, warmed; 2 Tbsps olive oil; 1 onion, finely chopped; 79 milliliters pine nuts; 1 large red chile pepper, minced; 340 grams shrimp, peeled and deveined, tails left on; 118 milliliters white wine

The recipe Prawn and Pine Nut Risotto is ready in around 1 hour and is definitely a tremendous gluten free and dairy free option for lovers of Mediterranean food. This main course has 694 calories, 31g of protein, and 19g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up chile pepper, olive oil, wine, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert.

Instructions

Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.

Ingredients you will need

Arborrio Rice

Olive Oil

Onion

Rice

Cooking Oil

Equipment you will use

Sauce Pan

Pour in the white wine and stir until evaporated.

Ingredients you will need

White Wine

Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes.

Ingredients you will need

Broth

Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.

Ingredients you will need

Broth

Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.

Ingredients you will need

Chili Pepper

Chicken Broth

Butter

Black Olives

Black Pepper

Pine Nuts

Carrot

Shrimp

At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.

Ingredients you will need

Water

Rice

Equipment

Sauce Pan

Ingredients

Servings:

473milliliters

Arborio rice 59milliliters

sliced black olives 1

carrot, cut into thin strips 59milliliters

chile-garlic flavored butter 4servings

ground black pepper to taste 946milliliters

reduced-sodium chicken broth, warmed 2Tbsps

olive oil 1

onion, finely chopped 79milliliters

pine nuts 1large

red chile pepper, minced 340grams

shrimp, peeled and deveined, tails left on 118milliliters

white wine

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.