RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5318
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| Recipe Name: |
Shrimp Risotto - Copy - Copy |
| Source: |
Jennifer Van Hoof |
Submitted by: |
Administrator |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
45.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.77
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
0.25 Teaspoon pepper, black
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Directions:
Melt 4 tablespoons butter in large skillet or casserole dish. Add onion. Sauté until golden and soft.
Add shrimp and sauté until cooked through, about three minutes. Remove from pan and set aside in a covered dish. Add pepper and wine; cook over high flame until reduced by half.
Add rice and stir well until all the wine and butter is absorbed. Add 1 Cup of broth. Stir constantly until all of the liquid is absorbed. Repeat this process one cup at a time until rice is tender but firm. Stir in sautéed shrimp.
Add Parmesan cheese and remaining 2 tablespoons of butter. Stir well. |
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| Nutrition per Serving: |
| Calories: |
569 |
Total Carbs: |
43.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
184.5 |
Fat: |
22.1 |
Protein: |
35.88 |
| Fiber: |
0.08 |
Sodium: |
217.22 |
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