Orange Risotto With Shrimp
This wonderful and refreshing Orange Risotto will surely be a favorite. It's a perfect side dish or main course when served with fish or chicken.
Servings: 6 servings
Ingredients
- 8 cups water
- 4 tablespoons butter (plus optional 2 tablespoons for finishing the risotto)
- 1 shallot, minced
- 2 cups arborio rice
- 1/2 cup dry white wine (used Sauvignon Blanc but use what you like)
- 2 cups orange juice
- 2 teaspoons fresh oregano, minced
- salt and pepper to taste
- 1 cup parmesan cheese, freshly grated
FOR THE SHRIMP
- 1 pound shrimp, peeled and deveined
- 1 tablespoon butter
- pinch of salt and pepper
Instructions
- For the risotto: Heat the water over medium high heat until it comes to a boil. Reduce heat to low and keep it warm.
- Melt the 4 tablespoons of butter in a large saute pan over a medium heat. Stir in the shallot and cook for 2-3 minutes.
- Stir in the rice until evenly coated, about 2 minutes.
- Add the wine and stir until completely absorbed.
- Add the orange juice and cook until it is completely absorbed, stirring constantly.
- Add 1 cup of the warm water at a time to the pan, stirring to incorporate. After the water is absorbed, continue to add another cup until the rice is creamy and tender. The entire process may take between 25-30 minutes. (You may not use all of the water).
- Remove from the heat and stir in the oregano and the remaining butter. Season with salt and pepper to taste, then gently fold in the parmesan cheese.
- FOR THE SHRIMP: Heat the butter in a medium skillet over medium high heat. When the butter melts, add the shrimp and season with a pinch of salt and pepper. Cook for 2 minutes a side or until the shrimp is pink and fully cooked.
- Divide the risotto between the the plates and top with a few pieces of the shrimp. Serve immediately.