Creamy Italian Shrimp Risotto
Source: Spice it up! Spring 2010
Ingredients
Adjust Servings:
| 1/2 cup Arborio rice (e.g.: Pastene™) | |
| 4 cups water | |
| 1/2 cup zucchini cut lengthwise, then cut into 1/4 inch half-rounds | |
| 1/2 cup onion diced | |
| 2 cloves garlic chopped fine or pressed | |
| 2 tablespoons fresh dill chopped (or 1 1/2 tablespoons dried) | |
| 2 tablespoons parsley chopped | |
| 1/4 cup frozen baby peas | |
| 180g frozen shelled raw shrimp size 41/50 | |
| 1 teaspoon lemon zest (optional) | |
| 1 tablespoon olive oil | |
| 1/4 cup dry vermouth or dry white wine | |
| 3/4 cup low-sodium chicken broth | |
| 1 tablespoon cream cheese | |
| 1 tablespoon parmesan cheese | |
| Freshly ground black pepper | |
| 1 egg |
Nutrient Analysis | |||||||||||||||||||
|
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 487kcal | ||||||||||||||||||
| Protein | 29g | ||||||||||||||||||
| Carbohydrates | 52g | ||||||||||||||||||
| Fibre | 3.4g | ||||||||||||||||||
| Total Fat | 15g | ||||||||||||||||||
| Saturated Fat | 4g | ||||||||||||||||||
| Cholesterol | 230mg | ||||||||||||||||||
| Sodium | 336mg | ||||||||||||||||||
| Potassium | 647mg | ||||||||||||||||||
| Phosphorus | 386mg | ||||||||||||||||||
Creamy Italian Shrimp Risotto:
Downloadable/printer-friendly version
Ingredients
-
1/2 cup Arborio rice (e.g.: Pastene™)
-
4 cups water
-
1/2 cup zucchini cut lengthwise, then cut into 1/4 inch half-rounds
-
1/2 cup onion diced
-
2 cloves garlic chopped fine or pressed
-
2 tablespoons fresh dill chopped (or 1 1/2 tablespoons dried)
-
2 tablespoons parsley chopped
-
1/4 cup frozen baby peas
-
180g frozen shelled raw shrimp size 41/50
-
1 teaspoon lemon zest (optional)
-
1 tablespoon olive oil
-
1/4 cup dry vermouth or dry white wine
-
3/4 cup low-sodium chicken broth
-
1 tablespoon cream cheese
-
1 tablespoon parmesan cheese
-
Freshly ground black pepper
-
1 egg
Preparation
|
1
Done
|
Over high heat, bring water to a boil (5 minutes). |
|
2
Done
|
Prepare zucchini, onion, garlic, dill and parsley. Measure peas and shrimp, grate zest of lemon if using, and set all ingredients aside. |
|
3
Done
|
Pour the rice into the boiling water and continue to boil for 5 minutes. |
|
4
Done
|
In a heavy-bottomed 1-litre pot, heat oil over medium-high heat. Add zucchini, onion, and garlic, and cook for 3 minutes. Then add shrimp, lemon zest, peas and herbs, and cook for 2-3 minutes, stirring a couple of times. |
|
5
Done
|
Bring the chicken broth to boil and reserve (microwave is fast!). |
|
6
Done
|
Over the sink, strain the rice through a sieve. Immediately add the rice to the pot with the vegetables and shrimp. |
|
7
Done
|
Add the vermouth and cook for 2 minutes. Then add the hot chicken broth. Reduce heat to medium-low and cook for 8 minutes more while stirring. The stirring is important because it releases the gluten from the rice to create the creamy texture. |
|
8
Done
|
Remove from heat, add cream cheese, parmesan and 1egg. Stir gently until combined. The egg will thicken the rice to finish. No need to boil it at this point because the residual heat will cook the egg. |
|
9
Done
|
Finish with freshly ground black pepper and serve immediately. |
