ARUGULA RISOTTO
A delicious way to use arugula outside of salads or pastas. This risotto recipe uses only one pot and is especially great in early spring or late fall when arugula is abundant.
Provided by thespoonful
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Finely chop arugula and set aside.
- Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
- Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
- Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.
Nutrition Facts : Calories 653.8 calories, Carbohydrate 102.8 g, Cholesterol 19.7 mg, Fat 18.3 g, Fiber 3.6 g, Protein 12.1 g, SaturatedFat 5.9 g, Sodium 856.8 mg, Sugar 6.4 g
SAUTéED SHRIMP WITH ARUGULA AND TOMATOES
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.
Nutrition Facts : Calories 144 g, Fat 6 g, Protein 19 g
RISOTTO WITH SHRIMP AND ARUGULA
Provided by Moira Hodgson
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and devein the shrimp and add the shells to the fish stock. Simmer for 20 minutes, then strain, reserving the stock. Keep it warm over low heat.
- Meanwhile, trim the stalks from the arugula, thoroughly wash the leaves and chop them.
- Heat the butter in a large skillet and saute the shrimps for two minutes until they turn pink (do not overcook them or they will become tough). Remove the shrimps and set them aside.
- Add the shallots and garlic and saute them until they are soft. Add the rice and saute it, stirring, until it turns opaque.
- Add the wine and let it reduce. Add one cup of hot fish stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Add Season with salt and pepper to taste. Continue adding liquid and stir for about 20 minutes all told, or until the rice is al dente. Add the shrimps and arugula and stir thoroughly. The liquid should be absorbed and the rice creamy.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 11 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1561 milligrams, Sugar 4 grams, TransFat 0 grams
SPAGHETTI WITH ARUGULA PESTO AND SEARED JUMBO SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.
- Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate.
- Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
- Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.
RISOTTO WITH ARUGULA AND SHRIMP
Categories Rice Appetizer Shrimp Arugula Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 as an appetizer 4 as main course
Number Of Ingredients 12
Steps:
- Combine 2 cups whole arugula leaves, parsley and garlic in processor. Blend until coarsely chopped. With machine running, add 4 tablespoons oil; process until finely chopped. Mix in lemon peel. Season to taste with salt and pepper.
- Bring broth and clam juice to simmer in large saucepan. Cover and keep warm over low heat. Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion and saut until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and stir until absorbed, about 1 minute. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes. Mix in arugula mixture and shrimp. Continue cooking, adding more broth 1/4 cup at a time, until rice is creamy and tender and shrimp are cooked through, about 10 minutes longer. Season risotto with salt and pepper. Transfer to bowl. Sprinkle with 1/2 cup sliced arugula and serve.
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- Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 1 minute. Remove pan from heat; set aside.
- Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Remove from heat; stir in arugula and basil.
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Cuisine ItalianEstimated Reading Time 5 minsServings 4
- In a medium sauce pan add the chicken broth and bring to a light simmer over medium-low heat. Reduce heat to low.
- In a large skillet over medium heat add 2 tablespoons of the extra virgin olive oil. Once hot, add the shrimp, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the shrimp are just opaque in the center. Remove from heat and transfer the shrimp and juices to a bowl. Set aside.
- Add the remaining 1 tablespoon oil to the pan. Add the shallots. Cook until tender, about 3 minutes. Add the garlic and cook for 30 seconds.
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