Shrimp Scampi Risotto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 13 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 186 milligrams
- Sodium
- 782 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 2 grams
- Sugar
- 2 grams
- Protein
- 26 grams
- Total: 40 min
- Active: 40 min
Ingredients
2 1/2 cups clam juice
4 wide strips lemon zest, plus 2 tablespoons lemon juice
1/2 cup fresh parsley leaves, chopped (stems reserved)
6 cloves garlic
1 pound large shrimp, peeled and deveined (tails reserved)
1 onion
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt
1 1/2 cups arborio rice
1 cup dry white wine
Freshly ground pepper
Directions
- Make the clam broth: Combine 4 1/2 cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat.
- Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes.
- Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and 1/2 teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque.
- Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley.