Champagne Shrimp Risotto

Champagne Shrimp Risotto

Need a killer entrée that guests will rave about? Try restaurant-fare risotto with shrimp.

Prep Time

50

Minutes

Total Time

50

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Even though you may be tempted, don't rush the process! When making risotto, adding the broth a little at a time ensures that the dish will be creamy while allowing the grains to remain separate.
Variation
Leave out the shrimp and serve this as a lovely main course for your vegetarian friends.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 125mg;
  • Sodium 610mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 1g,
    • Sugars 1g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.