Risotto With Shrimp and Watercress
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
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
.
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Quick Tip
Make this risotto even creamier by stirring in butter and grated Parmesan before serving.
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