Best Prawn Asparagus And Saffron Risotto Recipes

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PRAWN (SHRIMP) RISOTTO WITH SAFFRON AND BASIL



Prawn (Shrimp) Risotto With Saffron and Basil image

Made this for the first time last night, and the bowl was licked clean within minutes! Best prawn risotto I've made at home to date. Have some spare stock and wine handy because the amount absorbed by the rice varies depending on lots of things - altitude, heat of cooking, type of rice etc.

Provided by Snowbunny Andorra

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

350 g risotto rice
1 kg large raw tiger shrimp
1 large onion, finely chopped
2 garlic cloves, minced
2 birds eye chiles, finely chopped
1 teaspoon saffron thread
20 fresh basil leaves, shredded
300 ml white wine
900 ml fish stock, boiled
100 ml olive oil
75 g butter
salt and pepper

Steps:

  • Heat the oil in a large, heavy pan. Add the onion, garlic and chilli and heat until golden.
  • Meanwhile, shell all the prawns but one per person, discarding the shells but retaining the heads.
  • Add the rice to the onion and stir until well covered with oil.
  • Reduce the heat and add saffron and white wine to the rice, stirring until the wine is mostly absorbed.
  • Add the prawn heads to the mix and ladle in the fish stock, about 100ml at a time, waiting until it is absorbed by the rice before adding another ladle.
  • When the rice is almost done (it should be a soft, creamy consistency), add the fish meat, two whole prawns and basil.
  • Turn the heat to high and cook, stirring, until the prawns are *just* done - don't overcook or they will turn rubbery.
  • Season with salt and pepper - remove the heads if you wish.
  • Just before serving, add the butter and stir in well.
  • Serve garnished with a whole prawn.

Nutrition Facts : Calories 829.7, Fat 43.1, SaturatedFat 13.9, Cholesterol 422.3, Sodium 826, Carbohydrate 35.8, Fiber 1, Sugar 3.5, Protein 58.9

SHRIMP & ASPARAGUS RISOTTO - (THE OLIVE GARDEN) - OFFICIAL



Shrimp & Asparagus Risotto - (The Olive Garden) - Official image

Note: This is no Knock off recipe. This "is" from their website http://www.olivegarden.com/recipes/. I had liked this so much, the wait staff asked me if I wanted the recipe. I said sure! She brought back a card with the following recipe.

Provided by Starfire aka Wendy

Categories     Rice

Time 33m

Yield 6 serving(s)

Number Of Ingredients 12

18 shrimp, shelled and deveined
8 cups chicken broth
2 tablespoons extra virgin olive oil (colaviata or or your choice)
1/2 cup dry white wine
1/2 cup butter
1 1/2 cups parmesan cheese
salt & pepper
1/2 lb asparagus spear, fresh stemmed and cut into 1-inch pieces
1 cup tomatoes, chopped
1/2 cup yellow onion
2 cups arborio rice
fresh parsley, chopped

Steps:

  • SIMMER: chicken broth on low heat until needed.
  • HEAT: oil over medium heat.
  • Add onions and cook for 3 minutes, or until translucent.
  • Stir in rice and cook for 1 minute, then add white wine.
  • Add ½ of broth and stir until completely absorbed.
  • Repeat until 4 cups of broth have been added.
  • Stir the risotto frequently to prevent sticking.
  • ADD: asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink.
  • Remove asaparagus and shrimp from the broth and then add them to the risotto mixture.
  • Add ½ cup of the broth at a time until desired creaminess is reached (there may be broth left over).
  • Once the broth is absorbed, add butter, parmesan cheese and salt and pepper to taste.
  • Garnish with chopped tomatoes and parsley.

PRESSURE-COOKER SHRIMP AND SAFFRON RISOTTO



Pressure-Cooker Shrimp and Saffron Risotto image

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small onion, coarsely chopped
3 large cloves garlic, smashed
1 teaspoon fennel seeds
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 1/2 cups Arborio rice
2 tablespoons tomato paste
Pinch saffron threads
1/4 cup dry white vermouth
3 cups chicken broth, low-sodium canned or homemade
1 pound medium shrimp, peeled and deveined

Steps:

  • Heat the olive oil in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, fennel seeds, the 1 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Stir in vermouth and chicken broth.
  • Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
  • Carefully remove the lid--the risotto will look a bit soupy at this point. Stir in the shrimp and let the risotto stand, off the heat, until shrimp are pale pink and cooked through, about 2 minutes. Season with additional salt and pepper, to taste.

LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP



Lemony Risotto With Asparagus and Shrimp image

Make and share this Lemony Risotto With Asparagus and Shrimp recipe from Food.com.

Provided by Realtor by day

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups reduced-sodium chicken broth
2 cups water
3/4 lb asparagus, trimmed and cut into 1 inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups arborio rice
1/4 cup dry white wine
3/4 lb medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan cheese
2 tablespoons chopped flat leaf parsley

Steps:

  • Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
  • Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
  • Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
  • Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
  • Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).

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