Risotto With Shrimp and Watercress

risotto-shrimp-watercress
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 375 calories
    • 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
  • February 2012

Ingredients

  1. Check 2tablespoons unsalted butter
  2. Check 1 onion, chopped
  3. Check kosher salt and black pepper
  4. Check 1/2cup dry white wine
  5. Check 3cups chicken broth
  6. Check 1cup Arborio rice
  7. Check 1pound peeled and deveined medium shrimp, chopped
  8. Check 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.