Ingredients
1
lb uncooked medium shrimp in shells, thawed if frozen
2
tablespoons butter or margarine
1
medium onion, thinly sliced
1/2
cup brut champagne, dry white wine or Progresso™ chicken broth
1 1/2
cups uncooked Arborio or other short-grain white rice
2
cups Progresso™ chicken broth (from 32-oz carton), warmed
1
cup clam juice or water, warmed
2
cups chopped arugula, watercress or spinach
1/3
cup grated Parmesan cheese
1/2
teaspoon ground pepper
Chopped fresh parsley, if desired
Preparation
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.
