Rosemary Shrimp with Parmesan & Arugula Risotto

If you’ve never made risotto before, this easy recipe is a great place to start. This simple Italian classic is finished with fresh arugula and grated parmesan. 

Thanks to Taylor Allen of Gut Goods for working with us on this recipe.

 
 

Ingredients

Risotto:

1 bag Alter Eco Hom Mali Jasmine Rice

4 cups chicken stock

2 TBS butter

2 TBS yellow onion, minced

1/4 cup dry white wine

1/4 cup parmesan cheese, grated

1/2 cup arugula

sea salt & pepper to taste

 

Shrimp:

2 sprigs fresh rosemary, leaves minced

2 LBS shrimp, peeled & deveined

1 TBS olive oil, to coat shrimp

sea salt & pepper to taste

 

METHOD

Risotto:

Using a medium-size pot, bring chicken stock to a simmer.

Heat 1 TBS butter in a large, heavy-bottom saucepan. Add onions, sauté until translucent. Add rice to the onions and butter. Stir well to coat the grains with butter, being careful not to brown the rice.

Add wine and stir until completely absorbed. 

Add hot chicken stock, 1/4 cup at a time, stirring frequently, making sure the stock is absorbed between additions. This process takes 15-20 minutes. The stock should be well incorporated and the rice tender when complete.

Remove from heat and add the remaining tablespoon of butter, grated cheese, and arugula. Stir well to combine.

 

Shrimp:

Season shrimp with sea salt. Coat with a small amount of oil and minced rosemary. Allow shrimp to marinate for 10-15 minutes.

Preheat medium-size skillet over medium heat with a small amount of oil or butter. Arrange the shrimp in the pan and cook approximately 2 minutes on each side, until pink.

Divide risotto into serving dishes and top with cooked shrimp.

 
No Reviews
Overall Rating:

 

ADD YOUR OWN RECIPE AND GET A 10% OFF COUPON FOR YOUR NEXT PURCHASE!

Add your own Recipe

Send Us Your Recipe!