Go Back
Print

Shrimp Risotto

Risotto is a northern Italian dish. “Primo” or eaten as a first course rather than pasta in many places.

We serve the dish for lunch or dinner with a salad before or after, such as Blood Orange Salad and Vinaigrette or a Red Wine Vinaigrette and Baby Greens.

Course Entertaining, Lunch, Main Course
Cuisine Italian
Keyword Arborio Rice, basil, Chicken Stock, Grape Tomatoes, Lemon, Shrimp

Ingredients

  • 1 cup (193 gr) Arborio Rice (43 dry gr = 37 CHO) 158.68
  • 4 cups chicken stock
  • ¼ cup butter
  • ½ cup (47 gr) leeks 6 CHO
  • ½ cup white wine 3 CHO
  • ½ tsp. salt
  • ¼ tsp pepper
  • ¾ cup (100 gr) grape tomatoes, halved 3 CHO
  • 1 TBSP basil slivered + more for garnish
  • Lemon wedges

TOTAL CHO 170.68 CHO

  • TOTAL WEIGHT 905 GRAMS
  • 170.68 CHO DIVIDED BY 905 GRAMS = .188 CHO/GRAM
  • 1 TBSP = 16 GRAMS (.188 CHO x 16 GR) 3 CHO/TBSP
  • ¼ CUP = 4 TBSP (3 CHO x 4) 12 CHO/1/4 CUP
  • ¼ CUP = 64 GRAMS

Instructions

  1. Warm broth in small saucepan. Simmer on low without boiling.
  2. Slice leek in half lengthwise and thinly chop.
  3. In another larger saucepan, melt 3 TBSP butter and sauté chopped leeks for about 3 minutes, do not brown.
  4. Add rice and stir to coat with the butter. Heat until rice is hot.
  5. Add wine and simmer until evaporated.
  6. Start adding chicken stock ½ cup at a time and gently stir with spatula (back and forth motion vs, stirring) until chicken stock is almost completely absorbed.
  7. Continue cooking rice and adding stock ½ cup at a time, over medium heat. This process will take about 30 minutes.
  8. With the last cup of stock, add the halved grape tomatoes and continue to stir back and forth as per above.
  9. Heat a little garlic, oil, and butter in a skillet. Add cook shrimp until pink through – about 3 minutes per side.
  10. Remove risotto from heat and gently stir in remaining TBSP of butter and slivered basil. Adjust seasoning.
  11. Place shrimp on top of risotto and garnish with more basil. Serve immediately.
  12. * Leftover risotto becomes cement like once it has been refrigerated. To warm, place in an oven proof dish, break apart slightly and dot with a little butter. Cover and bake until warm as compared to the stove top and stirring.