Dinner

Pan-seared shrimp and arugula Risotto is for Dinner.

Pan-seared shrimp and arugula Risotto takes several minutes to prepare.

Pan-seared shrimp and arugula Risotto takes several minutes to cook.

Pan-seared shrimp and arugula Risotto makes 5 servings.

The ingredients for Pan-seared shrimp and arugula Risotto are:

Ingredients
4 cups Homemade Chicken Stock
2 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/2 cup chopped shallots
6 garlic cloves, minced
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/2 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons butter
3 cups baby arugula
1/2 cup thinly sliced fresh basil

Homemade Chicken Stock (I USE BULLION CUBES...NUT INFO HERE BASED ON BULLION CUBES)
Ingredients
8 pounds chicken wings
Cooking spray
5 quarts water, divided
4 celery stalks, cut into 3-inch pieces
2 onions, quartered
2 carrots, cut into 3-inch pieces
15 parsley sprigs
10 thyme sprigs
3 bay leaves
Preparation
1. Preheat oven to 425?.

2. Place chicken wings on 2 jelly-roll pans coated with cooking spray. Bake wings for 1 hour or until browned. Place wings in a stockpot. Pour 1/2 quart water into each jelly-roll pan, scraping to loosen browned bits. Pour water mixture into stockpot.

3. Add remaining 4 quarts water, celery, and remaining ingredients to stockpot. Bring to a boil. Reduce heat to low, and simmer 4 hours, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 8 hours. Skim solidified fat from surface of stock; discard fat.

Nutritional Information
Calories:26
Fat:0.7g (sat 0.2g,mono 0.2g,poly 0.2g)
Protein:4.5g
Carbohydrate:0.2g
Fiber:0.1g
Cholesterol:11mg
Iron:0.2mg
Sodium:18mg
Calcium:4mg

Here is how you make Pan-seared shrimp and arugula Risotto:

Nutritional information here based on 5 servings (1 cup each)Preparation1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 1 minute. Remove pan from heat; set aside.3. Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Remove from heat; stir in arugula and basil.Number of Servings: 5Recipe submitted by SparkPeople user MASCARAK.

The nutritional information for Pan-seared shrimp and arugula Risotto is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 381.0

• Total Fat: 13.6 g
• Cholesterol: 154.3 mg
• Sodium: 298.0 mg
• Total Carbs: 34.9 g
• Dietary Fiber: 0.7 g
• Protein: 24.0 g