Photo: Shrimp with Arugula Pesto Risotto Recipe
Ingredients
Pesto:
- 2 cups fresh arugula
- 1/2 cup parsley leaves
- 1/4 cup chopped onions
- 1 tablespoon lemon zest
- 1/2 cup white wine
- 1/2 cup olive oil
Risotto:
- 1 cup Arborio rice
- 1/2 ounce butter
- 2 1/2 cups chicken stock, hot
- Salt and pepper
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
Directions
To make the pesto combine all of the ingredients into a food processor and blend until a paste is formed and set aside.
Using a saucepot, combine the rice and the butter and mix well over medium heat. Cook it stirring until a roasted aroma develops. Add the liquid in several additions, stirring the rice frequently. Cook the risotto until the rice is al dente, and most of the liquid is absorbed, it should take about 20 minutes. The texture should be creamy.
Add the pesto to the risotto and mix well. Cook another minute.
Saute the shrimp in olive oil until pink and tails are curled, about 3 to 5 minutes. To serve, plate the risotto in the center of the plate and top with the shrimp.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By rbenash_11630356
Havertown, PA
on February 21, 2009
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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.
By corinnegluck_519737
Burtonsville, MD
on November 03, 2004
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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!
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