One week left before leaving on vacations.  I can’t wait to get out of Athens and the only thing that is bothering me is that now that I am finally loosing some weight, my nutritional balance will be distorted.  Although it’s hard to maintain a diet when you are on vacation, I am determined not to gain weight by avoiding at least all the fattening stuff.   I hope to continue cooking healthy meals when we return.

After Greek cuisine, Italian is my favourite cuisine, because the flavours are much similar to ours.  Shrimp risotto is one of my favourite dishes and the rest of the family loves it as well.

To make this risotto I usually use frozen shrimps which I boil for only five minutes.  In the first recipe I cooked the rice using chicken broth.  In the second recipe I did not have any so I used the broth I have boiled the shrimps in.    I’ve made so many risottos that I do not follow any recipe but I always follow the basic steps and write down the amounts of ingredients used.  In the first recipe I used 1/2 cup of olive oil and 1/2 cup of wine.  In the second I reduced the olive oil, as feta has some fat in it and I added more wine.     The two risottos differ in taste but both are equally delicious and of course you can make the risotto with the combination of both recipes.

Herby Shrimp Risotto – Recipe by Ivy

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 5 – 6

Ingredients:

1

kilo

Frozen shrimps

½

Cup

Olive oil

1

Leek (white part only), finely chopped

2

Spring onions (white part and a little of the green), finely chopped

1 – 2

Cloves

Garlic, finely chopped

500

Grams

Carolina rice or arborio

½

Cup

White dry wine

5 ½

Cups

Shrimp broth or Chicken broth

Salt and freshly ground black pepper

2

Tbsp

Parsley

2

Tbsp

Dill

2

Tbsp

Parmesan (skip for a vegan risotto)

Directions:

1.

Boil shrimps for 5 minutes, strain and set aside.

2.

Heat olive oil in a big heavy saucepan over medium heat. Add leek, onions and garlic. Sauté, stirring, until vegetables are slightly softened (about 2 to 3 minutes).

3.

Stir in rice and sauté, stirring continuously, until rice grains are oil-coated (about 3 minutes). Pour in wine and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, adding a cup of broth each time and stirring until it is absorbed.

4.

Season with salt and pepper and five minutes before the end, add the last cup of broth, stir in the shrimps as well as the parsley and dill. When done mix in the parmesan.

5.

Remove from the heat and allow five minutes to cool.  Serve sprinkling some extra parmesan, dill and parsley on top.

On Sunday when we came back from the beach I decided to make risotto.   I wanted to try it with feta this time and when I finished the risotto I realized that I had nothing to garnish the plate with and then mint came to my mind.   You may have understood by now that I love mint, as it is used in many Cypriot recipes and It reminds me of home.  However, I was a bit reluctant as to whether the rest of the family would like it, so I did not add it directly in the the skillet but I tried some in my plate.  My instinct was right.   The combination of shrimps, feta and mint was excellent: a creamy risotto full of flavour and very refreshing.  Next time I will add some fresh mint as well.

Shrimp Risotto with Feta and Mint – Recipe by Ivy

Preparation time: 5 minutes

Cooking time: 25 minutes

Serves: 5 – 6

Ingredients:

1

Kilo

Frozen shrimps

500

Grams

Rice (Carolina or Arborio)

1/3

Cup

Olive oil

1

Medium

Red onion, finely chopped

2

Cloves

Garlic, finely chopped

1

Cup

White dry wine

100

Grams

Feta

Broth

Salt and freshly ground black pepper

1 – 2

Tbsp

Dried mint

Directions:

1.

In a saucepan boil shrimps for five minutes. Remove shrimps and use the water for cooking the rice.

2.

Heat the olive oil in a big skillet over high heat.

3.

Sauté the onion and the garlic in oil, stirring occasionally, until onion is softened.

4.

Add the rice and sauté for a few minutes.

5.

Stir in wine, salt and pepper and mix until wine is absorbed.

6.

Keep adding broth, a ladle at a time, for about 20 – 25 minutes until the rice is cooked but still al dente.

7.

Mix in shrimps and crumbled feta and mix for a minute until the feta melts and the rice is very creamy.

8.

Remove from the heat and allow five minutes to cool. Serve sprinkling some mint and freshly ground black pepper on top.

.

 

Other related posts:

Shrimp risotto

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Χωρίς σχόλια on Shrimp Risotto two ways

  1. Ο/Η Rosa λέει:

    Both versions are appealing… Yummy!

    Cheers,

    Rosa

  2. Ο/Η Parita λέει:

    I still havent tried risotto…got to try soooon!

  3. Ο/Η Jen of a2eatwrite λέει:

    I love risotto just about any way, but I have a big, old (well, not that old) leek sitting in my fridge, and this looks like a perfect way to use it up!

  4. Ο/Η Peter G λέει:

    Nice and fresh Ivy (and healthy too!) Enjoy your «diakopes»!

  5. Ο/Η Lubna Karim λέει:

    Oh wow……very appetizing….

  6. Ο/Η bergamot λέει:

    the risotto looks great. the color of pink shrimps with the white risotto looks appealing.

  7. Ο/Η Irina λέει:

    This looks absolutely incredible. The pink and white colors seem so summery and light. Yum.

  8. Ο/Η Angie's Recipes λέει:

    Would love to have some NOW! They look truly delicious!

    Angie’s Recipes

  9. Ο/Η alison λέει:

    indeed,very,very delicious!

  10. Ο/Η Poornima λέει:

    I would love to have that first dish…looks delish.

  11. Ο/Η Liz λέει:

    I would love it either way too. Or preferably both ways!

  12. Ο/Η Soma λέει:

    I love my shrimps .. a LOT! Both looks good. the sprinkle of the mint looks very appealing.

  13. Ο/Η Claudia λέει:

    I love risottos and your flavor combinations both sound like something I’d like to try. I need to use my mint more often and creatively.

  14. Ο/Η Joan Nova λέει:

    I prefer the Greek version with the mint and feta – you get the creaminess from the risotto and then the freshness of the mint. (Though I wouldn’t refuse a plate of the other one.) Have a great vacation.

  15. Ο/Η Sophia λέει:

    Oh they look LOVELY! I think I would prefer the fennel and mint now, esp in the hot summer days.

  16. Ο/Η Natasha - 5 Star Foodie λέει:

    Both risotto versions sound excellent! I think the one with feta and mint would be my favorite – yum!

  17. Ο/Η lisaiscooking λέει:

    I love risotto with shrimp, and your feta version sounds fantastic! The shrimp stock sounds like a great idea too.

  18. Ο/Η cheffresco λέει:

    Looks delicious! Nice idea with the mint

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