RISOTTO****Shrimp and Celery Risotto

By Unblond1

16/03/14 - Great for both.
20/04/14 - I made my own shrimp shell stock but I can't say that made any real difference for the extra work involved so don't bother.
15/05/15 - Added the asparagus and a squeeze of lemon juice for a springtime option. I liked it very much, however Dan wouldn't eat it this way and I had to make him something else so keep that in mind. He'd probably like the peas but then it would basically be risi e bisi so you might as well just make that. I've returned the recipe to its original state.
26/12/16 - Made in ActiFry. While good, the texture is not quite on and it makes a bit of a mess to clean up afterwards. Jury's still out on this one.

Ingredients

• 1 1/2 cups chicken broth
• 6 oz. cooked shrimp, cut into 1/2" pieces
• 2 medium shallots, finely minced
• 1 tablespoon EVOO
• 1/4 cup finely chopped celery
• 1 garlic clove, finely chopped
• 1 tablespoon finely chopped fresh Italian parsley
• 1/2 cup Arborio rice
• 1/4 cup dry white wine
• salt and freshly ground black pepper to taste
• 2 tablespoon unsalted butter or EVOO
• 30 grams grated fresh parmigiano reggiano
• lemon wedges, to garnish, if desired

Details

Servings 3

Preparation

Step 1

Put the broth in a pot and keep warm over very low heat.

Cook the onion in the olive oil over medium heat about 5 minutes. Stir in the celery, parsley and garlic and cook 5 minutes more.

Add the rice and stir to combine and coat the grains. Add the wine and let it cook until the wine is gone.

Start adding the broth, 1/2 cup at a time, stirring after each addition.

Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan.

When the rice is almost done, add the shrimp and seasonings and cook a couple of minutes longer, until the shrimp just turns pink (if using raw) or until it is heated through, if using cooked).

Remove from the heat, stir in the butter and cheese and a squeeze of lemon juice if desired and stir until the cheese melts and serve immediately, with a generous grinding of black pepper on top.

*TO MAKE IN THE ACTIFRY*

Heat 2 1/2 cups chicken broth in a pan on the stove until it is hot but not boiling.

Place the oil and onion in the Actifry pan and cook for 5 minutes. Add the celery, garlic and parsley and cook for 5 minutes longer.

Add the rice and cook for 3 minutes. Add the hot chicken broth and cook for 30 minutes.

Add the shrimp and salt and pepper and cook for 10 minutes, adding another 1/2 cup of broth or hot water if the rice seems dry.

Stir in the butter and the cheese and cook an additional 2 - 4 minutes to melt the butter and fully incorporate the cheese, then serve, topped with fresh ground pepper and a lemon wedge, if desired.

From 1,000 Italian Recipes

3 Servings

Calories 279.7
Total Fat 11.6 g
Saturated Fat 4.5 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 15.3 mg
Sodium 355.7 mg
Potassium 246.7 mg
Total Carbohydrate 26.3 g
Dietary Fiber 0.5 g
Sugars 0.0 g
Protein 15.0 g