Thursday, July 15, 2010


I don't know what it is, but I LOVE making risotto. It is time consuming, but it still takes less than an hour. It's rich and creamy texture and light wine and cheese flavoring makes it such a lip-smacking good meal. Yes. I said lip-smacking. And those were the words that flew out of my mouth while describing a risotto I had made the other night for my family.

I am a huge fan of Cooking Light Magazine. My friends at school (also dietetic majors) got me hooked. They always bought the magazine while grocery shopping and tried to go through all the recipes before the next months issue came out. After graduation I decided to get my own subscription! The recipe I used came out in the May, 2010 spring issue and I have been wanting to make it ever since! I finally made it July 13th and I am so thrilled that I finally had the chance to indulge in this delightful (lip-smacking!) dish.

What is this recipe I used?????
Pan-Seared Shrimp and Arugula Risotto
from Cooking Light Magazine


  • 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


1. 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.

Nutritional Information

13.4g (sat 4.8g,mono 5.8g,poly 1.5g)

There is a picture on the website. BUT here is mine :)

My family absolutely LOVED it. I definitely did not make enough. I will probably have to double the recipe some time... which will probably be soon!!! This really is one of my favorite things I have ever made. I suggest you give it a try!!!

Thanks for reading!
Molly Jean

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