INSTANT POT® SHRIMP SCAMPI RISOTTO
I tried to combine the best of both worlds with this combination of risotto and shrimp scampi.
Provided by thedailygourmet
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h30m
Yield 2
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
- Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.
Nutrition Facts : Calories 721.7 calories, Carbohydrate 90 g, Cholesterol 216.5 mg, Fat 22.7 g, Fiber 1.6 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1311.7 mg, Sugar 2.3 g
RISOTTO SCAMPI FRA DIAVOLO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken stock and diced tomatoes in a saucepan, bring to a simmer and keep at a simmer.
- Heat a large Dutch oven over high heat. In a bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 teaspoon of the crushed red pepper and some salt.
- Add the shrimp in an even layer to the Dutch oven. Without stirring the shrimp, sear each side hard until golden brown and just barely cooked through, about 2 minutes a side. Transfer the shrimp to a baking sheet.
- Lower the heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper and the remaining 1 teaspoon crushed red pepper and saute until the onion is translucent, about 5 minutes. Add the rice, stir to coat and cook until lightly toasted, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the vodka, scraping the bits off the bottom. Simmer for 1 minute, then add 1 cup of the hot stock mixture and cook, stirring occasionally, until all the stock is absorbed. Continue to cook, adding the stock mixture a ladle at a time, until the rice is creamy but still somewhat firm in texture, 15 to 20 minutes.
- Add the shrimp and any accumulated juices to the pan. Add another ladle of the stock mixture, cover and gently simmer until the shrimp is perfectly cooked, 3 to 4 minutes. Add the parsley and butter and stir. Season with salt and pepper. Garnish with more crushed red pepper if desired and serve with grilled bread.
SHRIMP SCAMPI RISOTTO
If you enjoy the classic flavors of a shrimp scampi pasta, this is just the recipe for you! Using the reserved shrimp tails in the clam juice helps to intensify the flavor of the broth used in the risotto. The result is a creamy, fresh and shrimp forward dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 460, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 186 milligrams, Sodium 782 milligrams, Carbohydrate 60 grams, Fiber 2 grams, Sugar 2 grams, Protein 26 grams
CHICKEN SCAMPI RISOTTO
Make and share this Chicken Scampi Risotto recipe from Food.com.
Provided by Charmie777
Categories One Dish Meal
Time 1h
Yield 6 1 cup servings, 6 serving(s)
Number Of Ingredients 13
Steps:
- Beat egg in a large bowl. Add chicken pieces and toss to coat.
- Combine bread crumbs with 1/4 cup grated cheese in a large bowl.
- Add chicken and toss well.
- Heat 3 tablespoons oil in a large, non-stick skillet over medium high heat.
- Add half of chicken and stir fry about 5 minutes or until browned and cooked through.
- Drain on paper towels.
- Repeat with remaining chicken and 3 more tablespoons oil.
- In same skillet, heat remaining 3 tablespoons olive oil over medium high heat.
- Add onion and garlic and cook until onion is softened, but not browned.
- Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown.
- Add wine, stirring CONSTANTLY, and let wine totally evaporate.
- When wine is evaporated, begin adding broth (make sure you keep the broth simmering in another pot!).
- 1/2 cup (or one ladle) at a time, letting each addition evaporate before adding the next.
- After fourth addition of broth is added, begin tasting rice after each addition has evaporated.
- Rice should be al dente when done.
- After 4th addition, add chicken.
- When risotto is to the desired consistency, remove from heat and stir in butter, grated cheese and parsley.
- Serve immediately.
Nutrition Facts : Calories 886.9, Fat 47.4, SaturatedFat 14.2, Cholesterol 159.3, Sodium 870.6, Carbohydrate 63.2, Fiber 2.7, Sugar 2.1, Protein 45.3
RISOTTO AL LIMONE CON SCAMPI (SHRIMP AND LEMON RISOTTO)
This recipe comes from Chef Luciano Parolari who has been the executive chef at the exclusive Villa d'Este on Lake Como in Italy, for 25 years. He has been nicknamed the "King of Risotto" because of his reputation for a variety of exotic Milanese risottos. Note: The chef recommends carnaroli rice, from Italy's Piedmont area. If you can't find it in specialty or gourmet shops, however, use arborio rice - it's an acceptable substitute. This recipe is courtesy of an article about Chef Parolari in our local paper. I have not tried it as yet but wanted to put it here for safe keeping.
Provided by Judith N.
Categories Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth to a boil in a saucepan, reduce heat and simmer to keep warm.
- In another heavy-bottomed saucepan, melt 3 tablespoons of the butter. Add rice and stir until every grain is coated with butter.
- Begin to ladle in broth slowly, one cup at a time, stirring until all liquid is absorbed and the rice is still moist, before adding more.
- After 10 minutes of cooking, add grated lemon peel. It will take about 20 minutes for the rice to absorb all the broth and to finish cooking.
- Remove pan from heat and stir in the Parmesan cheese and the remaining butter.
- To make the sauce, saute peeled shrimp in oil. Add white wine to the pan and cook over medium-high heat to evaporate the wine. Add parsley, and cook until sauce thickens and mixture is reduced.
- To plate dish, mound a portion of the risotto, and place shrimp over top. Garnish with lemon zest strips and parsley.
Nutrition Facts : Calories 500.9, Fat 17.5, SaturatedFat 10, Cholesterol 97.1, Sodium 936.2, Carbohydrate 57.6, Fiber 0.9, Sugar 0.7, Protein 16.4
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