Risotto With Shrimp and Watercress

Risotto With Shrimp and Watercress
Paul Sirisalee
This risotto requires very little work—instead of gradually stirring in the liquid on the stovetop, you simply combine the broth and rice in a Dutch oven and bake until tender.

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Serves 4
preparation
40
minutes
cooking
40
minutes

Ingredients

2
tablespoons
unsalted butter
1
onion, chopped
kosher salt and black pepper
1/2
cup
dry white wine
3
cups
chicken broth
1
cup
Arborio rice
1
pound
peeled and deveined medium shrimp, chopped
1
bunch watercress, torn

Directions

  1. Heat oven to 425° F. Heat the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook until tender, 3 to 5 minutes. Add the wine and cook until syrupy, 6 to 7 minutes.
  2. Add the chicken broth and rice to the Dutch oven, stir to combine, and bake, covered, until the rice is almost tender, 15 to 20 minutes. Add the shrimp, stir to combine, and cook until opaque, 6 to 7 minutes more. Fold in the watercress before serving.

 

Sue Li
February 2012

Nutritional Information

  • Per Serving
  • Calories 375
  • Fat 8 g
  • Sat Fat 4 g
  • Cholesterol 187 mg
  • Sodium 813 mg
  • Protein 30 g
  • Carbohydrate 43 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 174 mg
What does this mean? See Nutrition 101.

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