Ingredients for Shrimp Risotto With Fresh Herb Butter
- 5 tablespoons butter, softened
- Large Shrimp
- 1/2 cup finely chopped shallots
- Arborio Rice
- Riesling Wine
- 4 cups hot clam juice
- 1/4 teaspoon crushed red pepper flakes
- Fresh Basil
- Fresh Tarragon
- Parmesan Cheese
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How to Make Shrimp Risotto With Fresh Herb Butter
- Melt 3 tablespoons of butter in a large saucepan over medium-high heat.
- Add 1 pound of shrimp and cook for 3 minutes until almost opaque.
- Season shrimp with 1/2 teaspoon salt, 1/4 teaspoon crushed red pepper flakes, and freshly ground black pepper to taste. Remove shrimp from pan and set aside.
- Add 1 tablespoon of butter and 1/2 cup of finely chopped shallots to the same pan. Sauté for 3 minutes until softened.
- Add 1 1/2 cups of Arborio rice and stir constantly for 1 minute.
- Pour in 1/2 cup of dry white wine, stirring until absorbed.
- Add 4 cups of hot clam juice and bring to a boil. Reduce heat to low.
- Simmer for 18-20 minutes, stirring frequently, until the rice is tender and creamy. Add more clam juice if needed to maintain consistency.
- Meanwhile, in a small bowl, combine 2 tablespoons of softened butter, 1/4 cup of chopped fresh parsley, and 2 tablespoons of chopped fresh tarragon.
- Season the herb butter with salt and pepper to taste.
- Stir the cooked shrimp and any accumulated juices into the risotto. Add 1 tablespoon of fresh parsley.
- Simmer for 2 minutes.
- Season with salt, pepper, and crushed red pepper flakes to taste.
- Spoon the risotto into shallow bowls.
- Swirl a generous spoonful of herb butter on top of each serving.
- Serve immediately, optionally with grated Parmesan cheese on the side.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
21g
Fat
57g
Carbs
20g
