Pan-Seared Shrimp and Arugula Risotto

Entrees.

Pan-Seared Shrimp and Arugula Risotto

Ingredients

Quantity Ingredients
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
2 tbsp butter
3 cups baby arugula
1/2 cup thinly sliced fresh basil

Directions

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

Source: www.cookinglight.com