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Recipe Summary

prep:
1 hr
cook:
20 mins
total:
1 hr 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, heat 2 tablespoons each of butter and oil. Add garlic and shallots, and saute until soft. Do not brown.

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  • Add the rice, and saute just until it's well-coated with oil. Add the wine, and cook the mixture until it's almost dry.

  • Ladle 4 ounces of boiling stock into the rice. Stir over medium heat until stock is absorbed. Add another 4 ounces of stock, and repeat the process until you have added all the stock or until rice is tender but still firm.

  • Remove from the heat, and stir in cheese and remaining butter. Season with salt and pepper; add more stock if necessary.

  • Season shrimp with 1 talbespoon oil, and add pepper and salt. Cook over a hot grill for 2 to 3 minutes per side. Sprinkle with lemon juice and parsley. Place atop risotto and serve.

Nutrition Facts

281 calories; fat 18g; cholesterol 50mg; saturated fat 8g; carbohydrates 20g; insoluble fiber 1g; protein 8g.
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