Creamy Shrimp Risotto with Mascarpone
PREP TIME
10 minutes
COOK TIME
45 minutes
INGREDIENTS
14
Serves: 6
Ingredients
- 2 quart2 quart2 quart Chicken Stock, homemade or store-bought (low sodium)
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 1 lb1 lb1 lb Shrimp, Raw, medium sized, peeled and deveined
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- .5 tsp.5 tsp.5 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Homemade Italian Seasoning Blend (click for recipe)
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 1 whole1 whole1 whole Shallot, minced
- 2 cups2 cups2 cups Arborio Rice
- 1 cup1 cup1 cup White Wine, dry (chardonnay, sauvignon blanc or pinot grigio)
- 8 oz8 oz8 oz Mascarpone Cheese
- 1 whole1 whole1 whole Lemon, (zest only)
- 1 Tbsp1 Tbsp1 Tbsp Basil, Fresh, chopped
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- Heat the chicken stock in a medium pot over low heat.
- Heat a large deep-sided skillet over medium heat on the stovetop.
- Season the shrimp on both sides with salt, pepper, garlic powder, and Italian seasoning.
- Add the olive oil to the hot skillet and then sear the shrimp in the pan for 1-2 minutes on each side until lightly browned. Remove to a plate and cover to keep warm.
- Melt the butter in the skillet the shrimp was cooked in and then add the shallots. Saute for about 1 minute until lightly browned.
- Add the arborio rice and toast for 3-4 minutes until deep golden brown. Rice can be toasted less time for a less nutty flavor.
- Deglaze the pan by adding the white wine while scraping the bottom to remove any stuck-on bits.
- Reduce the heat to medium-low and add one cup of the warmed chicken stock.
- Allow the rice to simmer, stirring occasionally, until the liquid is mostly absorbed.
- Repeat with remaining stock, adding only 1 cup at a time and simmering until it is mostly absorbed before adding more. The rice should be cooked to al dente and all the stock may or may not be used.
- Remove the risotto from the heat and add in the mascarpone cheese, lemon zest and fresh chopped basil.
- Stir together until the cheese has completely melted and serve topped with the shrimp.
Notes
Meat/Seafood - Instead of shrimp, serve the risotto with seared scallops, chicken cutlets, meatballs, or sliced Italian sausage. Vegetables - Extra vegetables can be served on top of the risotto with the shrimp, such as sauteed spinach or mushrooms, roasted asparagus, or peas. Spicy - Add ½ teaspoon of crushed red pepper flakes when seasoning the shrimp and also when sautéing the shallots. Pescatarian/Vegetarian - Use seafood or vegetable broth to make this pescatarian. Omit the shrimp and use vegetable broth to make this vegetarian. Leftovers - Keep in an airtight container in the refrigerator for 2-4 days. Reheat in the microwave or on the stovetop over low heat with a little bit of milk or broth.
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About This Recipe
| This is our estimate based on online research. | |
| Calories: | 592 |
| Fat: | 26 g |
| Carbohydrates: | 61 g |
| Protein: | 31 g |
| Cholesterol: | 120 g |
| Sodium: | 990 mg |
| Fiber: | 0 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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