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Risotto With Shrimp and Watercress

Risotto With Shrimp and Watercress
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2012

Nutritional Information

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

Quick Tip

Parmesan Cheese
Make this risotto even creamier by stirring in butter and grated Parmesan before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.