Shrimp with Arugula Pesto Risotto

Name: Shrimp with Arugula Pesto Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 473 milliliters fresh arugula; 14 grams butter; 591 milliliters chicken stock, hot; 1 Tbsp lemon zest; 118 milliliters olive oil; 2 Tbsps olive oil; 59 milliliters chopped onions; 118 milliliters parsley leaves; 6 servings Salt and pepper; 454 grams shrimp, peeled and deveined; 118 milliliters white wine

Shrimp with Arugula Pesto Risotto might be just the Mediterranean recipe you are searching for. For $3.03 per serving, you get a main course that serves 6. One serving contains 471 calories, 21g of protein, and 27g of fat. It is a good option if you're following a gluten free and pescatarian diet. If you have salt and pepper, shrimp, lemon zest, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

To make the pesto combine all of the ingredients into a food processor and blend until a paste is formed and set aside.

Ingredients you will need

Pesto

Equipment you will use

Food Processor

Using a saucepot, combine the rice and the butter and mix well over medium heat. Cook it stirring until a roasted aroma develops.

Ingredients you will need

Butter

Rice

Equipment you will use

Pot

Add the liquid in several additions, stirring the rice frequently. Cook the risotto until the rice is al dente, and most of the liquid is absorbed, it should take about 20 minutes. The texture should be creamy.

Ingredients you will need

Rice

Add the pesto to the risotto and mix well. Cook another minute.

Ingredients you will need

Pesto

Saute the shrimp in olive oil until pink and tails are curled, about 3 to 5 minutes. To serve, plate the risotto in the center of the plate and top with the shrimp.

Ingredients you will need

Olive Oil

Shrimp

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Equipment

Food Processor

Pot

Ingredients

Servings:

237milliliters

Arborio rice 473milliliters

fresh arugula 14grams

butter 591milliliters

chicken stock, hot 1Tbsp

lemon zest 118milliliters

olive oil 2Tbsps

olive oil 59milliliters

chopped onions 118milliliters

parsley leaves 6servings

Salt and pepper 454grams

shrimp, peeled and deveined 118milliliters

white wine

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.