Shrimp and fresh greens lighten up this classic Italian favorite.
Spring Shrimp Risotto
- Servings: 1 cup
- Yield: 4 servings
- Cooking Time: 30 min
- 3 TB shallots, thinly sliced
- 2 cloves garlic, minced
- 1 TB unsalted butter
- ½ cup medium-dry white wine
- 2 ½ cups seafood or vegetable stock
- ½ cup frozen peas
- 1 cup arugula
- 2 TB chopped parsley
- ½ pound medium shrimp, peeled and deveined
- 2 ounces prosciutto, sliced into ribbons
- ½ cup shredded Parmesan cheese
- zest and juice of 1 medium lemon
- 1 tsp crushed red pepper flakes
- ½ tsp black pepper
- ½ tsp salt (or to taste)
- Extra cheese, to garnish
- In a deep pot, heat the stock over medium low heat.
- In a large, somewhat deep skillet, heat the butter over medium-high heat. Add the shallots and garlic to pan and cook to soften 3 to 4 minutes. Stir in the rice.
- Cook the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, about 1 cup at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.
- When rice is cooked to al dente, where it just as a bit of a bite, stir in the lemon juice, the cheese, parsley, arugula, peas and shrimp with just a touch more stock. Cover and let the shrimp cook to pink and arugula wilt, about 4 minutes, max. Season with salt and pepper and fold in the prosciutto. Serve immediately.
- Optional: You can add 2 TB heavy cream. You can also substitute pancetta for the prosciutto.
Spring is in the air, after all. Can you feel it? It’s clear that we’re all ready to shed some layers and part ways with the big bowls of comfort food on which we’ve all come to rely, but Mother Nature just might not be there with us yet. This dish is sort of in-between; hearty enough to keep the chill off, but bright and colorful that it just might persuade us to start eating more salads soon.