|4 cups||chicken stock|
|2 tbsp||extra-virgin olive oil, divided|
|1 lb||large shrimp, peeled and deveined|
|1/2 tsp||salt, divided|
|1/4 tsp||freshly ground black pepper, divided|
|1/2 cup||chopped shallots|
|6||garlic cloves, minced|
|1 cup||uncooked Carnaroli or Arborio rice or other medium-grain rice|
|1/2 cup||dry white wine|
|1/2 cup||grated fresh Parmigiano-Reggiano cheese|
|3 cups||baby arugula|
|1/2 cup||thinly sliced fresh basil|
Bring chicken stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 1 minute. Remove pan from heat; set aside.
Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently.
Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Remove from heat; stir in arugula and basil.
Yield: 6 servings (serving size: 1 cup)
Cals 344; Fat 13.4 g (sat fat 4.8 g); Cholesterol 139 mg; Calcium 210 mg; Carbohydrate 30 g; Sodium 521 mg; Protein 26 g; Fibre 2 g