Best Shrimp And Herb Risotto Recipes

Shrimp-and-Herb Risotto image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 10

2 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio or Carnaroli rice
4 cups chicken broth, divided
Salt and pepper
1 pound large shrimp (31 to 35), peeled and deveined
1/2 cup grated Parmesan (2 ounces)
3 tablespoons chopped fresh parsley, plus more for serving
3 tablespoons chopped fresh basil leaves, plus more for serving

Steps:

In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.

Nutrition Facts : Calories 249 g, Fat 7 g, Fiber 1 g, Protein 23 g, SaturatedFat 4 g

SHRIMP AND SPRING HERB ORZO

Yield Serves 4 - 6

Number Of Ingredients 14

1 lb. Large Shrimp, peeled, save shells for broth
½ lb. Orzo
½ lb. Fresh Asparagus, cut into 1" lengths
2 cups Shrimp Stock
2 Tbsp Olive Oil
2 Tbsp Shallots, minced
¼ cup White Wine
2 Tbsp Fresh Tarragon, chopped
1 Tbsp Fresh Chives, chopped
2 Tbsp Fresh Italian Parsley, chopped
1 Lemon, zested
¼ cup Goat Cheese, crumbled
Salt, to taste
Pepper, to taste

Steps:

1. Boil orzo in a 4 quart pot in salted water for 4 minutes. Drain in collander and cool under cold water and set aside. 2. Add shrimp shells to 3 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain and reserve broth. 3. In a 3 quart sauté pan on medium heat add olive oil and shallots cooking lightly until translucent, approximately two minutes. 4. Stir in orzo. 5. Increase heat to medium high. 6. Add white wine and reduce down for one minute. 7. Add half of shrimp broth and stir. 8. Add asparagus and continue stirring for two minutes. 9. Add in shrimp and continue to stir. 10. Add remaining shrimp broth and continue stirring until most of liquid is absorbed and orzo is tender. 11. Remove from heat and add in fresh herbs and lemon zest. 12. Melt in crumbled goat cheese. 13. Season to taste with salt and pepper. 14. Garnish with sprigs of tarragon and parsley, and serve.

Shrimp and Herb Risotto Recipe - (4.5/5) image

Provided by Tufgrlz

Number Of Ingredients 11

2 cups chicken stock
20 frozen raw medium shrimp
1/4 cup vermouth or white wine
1 cup chopped onion
1 cup arborio rice
3 tablespoons butter
2 cloves garlic, chopped
2 teaspoons lemon zest
1 cup frozen peas, thawed
1/2 cup chopped basil
1 tablespoon fresh lemon juice

Steps:

In saucepan, simmer first 3 ingredients and 1/2 cup water, 8 minutes. In another saucepan, cook next 5 ingredients over medium-high, stirring, 3 minutes. Strain stock into rice; boil. Cook over medium-low, stirring, until creamy, 14 minutes. Stir in shrimp and remaining ingredients; season.