Shrimp with Arugula Pesto Risotto

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I picked this recipe since I was looking for green colored risotto to bed some crab cakes. The plating looked great with the mixed red and yellow roasted peppers on the side. Unfortunately I did not read the comments and foud the problems after the risotto was plated. Should have tried it first before plating. Texture looked good but the rice need more liquid.

That said I only used half of the Pesto, there was way too much to simply dump it all in.

I wish Food Network would update/correct recipes that have problems. I'll give this risotto another try.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The idea for this recipe is great, but there are adjustments needed. The "pesto" was far too thin- you'll need to cut down on the liquid you use. It made far too much pesto for the amount of rice you use. The 2 1.2 cups of chicken stock wer enot enough. After adding all the liquid, the arborio was still crunchy. I ended up using 4 cups before it actually got "al dente" rather than undercooked. The shrimp need some kind of flavoring. They were too bland. Maybe a few complimentary herbs would do the trick, or some garlic. I'll try this recipe again, but I'll definitely be making some changes!