Nutritional Info

Nutrition Facts

Serving Size 1 (295g)

Calories 1015
Calories from Fat 193 (19%)
Amount Per Serving %DIV
Total Fat 21.5g 33%
Saturated Fat 6.3g 32%
Monounsaturated Fat 10.7g
Polyunsaturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 31.3mg 10%
Sodium 18921.3mg 823%
Potassium 1646.6mg 35%
Total Carbohydrate 157.7g 53%
Dietary Fiber 8.2g 33%
Sugars 11.5g
Protein 45.1g 90%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
Many Italian recipes are flavored with a soffritto, a combination of either oil or butter, or sometimes both, and aromatic vegetables, which can include but are not limited to onion, celery, carrot, garlic and sometimes herbs. This recipe utilizes the soffritto style. For this dish, you want to make use of the shrimp shells for the stock. The result will be far more flavorful.
Prep time
25 min
Cook time
45 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  medium shrimp
1   small onion, finely chopped
2 Tablespoon(T)  olive oil
1 Cup(c)  celery, finely chopped
2 Clove(clv)  garlic, finely chopped
2 Tablespoon(T)  fresh flat leaf parsley, chopped
2 Cup(c)  medium grain rice, such as arborio, carnaroli or vialone nano
1 Pinch(pn)  salt, to taste
1 Tablespoon(T)  unsalted butter
1 Pinch(pn)  black pepper, freshly ground, to taste
6 Cup(c)  chicken broth


Prepare the broth, if necessary. Then, shell and devein the shrimp, reservtng the shells. Cut the shrimp into 1/2 inch pieces and set aside. Place the shells in a large saucepan with the broth. Bring to a simmer and cook 10 minutes. Strain the broth and discard the shells. Return the broth to the pan and keep over very low heat. In a wide heavy saucepan, cook the onion in the oil over medium heat, stirring frequently, about 5 minutes. Stir in the celery, garlic and parsley and cook 5 minutes more. Add the rice to the vegetables and stir thoroughly to combine. Add 1/2 cup of the broth and cook, stirring, until the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. When the rice is almost done, stir in the shrimp and salt and pepper to taste. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is moist and creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time is 18 to 20 minutes. Remove the risotto from the heat. Add the butter and stir until blended. Serve immediately.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.