Champagne Shrimp Risotto

 

1

lb uncooked medium shrimp in shells, thawed if frozen

2

tablespoons butter or margarine

1

medium onion, thinly sliced

1/2

cup brut champagne, dry white wine or Progresso® chicken broth

1 1/2

cups uncooked Arborio or other short-grain white rice

2

cups Progresso® chicken broth (from 32-oz carton), warmed

1

cup clam juice or water, warmed

2

cups chopped arugula, watercress or spinach

1/3

cup grated Parmesan cheese

1/2

teaspoon ground pepper

Chopped fresh parsley, if desired

• 1 Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
• 2 In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
• 3 Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
• 4 About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.