Shrimp Risotto with Garlicky Kale
I go on serious food kicks. This month I’m all about risotto. I already made a fab crab risotto, but did I stop there like a normal person? Nope. I had to go make shrimp risotto with garlicky kale.
I love risotto but I seriously… Whenever I think about risotto, the first thing I think is, “MMMMMMM.” The second thing I think of is Gordon Ramsey.
Did you ever watch Hells Kitchen? I went through a brief but hardcore infatuation with Hells Kitchen. So if you don’t watch Hells Kitchen, what you need to know in a nutshell:
- It’s a cooking competition/reality show with celebrity chef Gordon Ramsey as the judge/chef mentor
- Gordon Ramsey is pretty much a more outspoken version of Simon Cowell but in the cooking world. He spends the majority of each portion of the show when the contestants are in the kitchen screaming at them about how the soup is too dry… or the fish is raw… or the risotto is bloody awful. He LOVES to yell about the risotto. In obscenities.
Shrimp Risotto with Garlicky Kale
So, pretty much every time I have made risotto in the past month, I have had Gordon Ramsey’s voice in my head. Only he’s not yelling obscenities. He’s telling me it’s (insert choice obscenity here) brilliant. My husband, on the other hand, may channel his inner Gordon whilst we cook this
Because it is. This shrimp risotto with garlicky kale is one of my favorite things ever. It’s creamy, rich, and delicious. It’s perfect home date night food. Also, it’s a food my picky little Goose will eat. Not super surprising given that she does eat rice and risotto is fancy rice. But still sort of surprising given that I’m pretty sure she manages to survive on fairy dust, mischief, and chocolate milk.
Oh well, if there is a food to eat, this is definitely it. People think risotto is so hard to make but really, the key is stirring, tasting, and patience young Paduan. You can’t add all the liquid at once. Instead, add it a cup at a time and just stir while the pot simmers. When the liquid absorbs, add the next cup and repeat. After the third cup, taste it. Is the risotto cooked enough? Creamy enough? It’s definitely a personal preference.
And a good excuse to sneak spoonfuls of delicious comfort food while you are making dinner. Consider it a predinner snack. For the good of all your dining companions. Because you want them to enjoy the risotto as much as you do. Obviously.
Ingredients
For the risotto
- 1 shallot or 1/2 of a small sweet onion
- 1 tbs butter
- 1 tbs olive oil
- 1 cup of Arborio rice
- 1 garlic clove
- 1 1/2 * cups of white wine
- 2 cups of chicken vegetable, or seafood stock or broth
- 1/2 cup of Parmesan cheese
- salt and pepper to taste
For the shrimp
- 1 pound of large shrimp cleaned with shells removed
- juice from 1/2 lemon
- salt and pepper to taste
- pinch of red pepper
- 2 cloves of garlic crushed
- 1 tablespoon of butter
- 2 tablespoons of olive oil
For Kale
- 3-4 cups of kale with large stalks removed
- 1 tablespoon of olive oil
- 1/4 cup of white wine
- 3-4 garlic cloves pressed
- salt and pepper to taste
Instructions
For the risotto
- In a medium pot, heat 1 tbs of olive oil and 1 tbs butter over medium heat. When the butter is melted, add the thinly sliced shallot and the crushed garlic for the risotto. Cook for about 3-4 minutes or until the shallots are slightly soft. Season with salt and pepper. Stir regularly.
- When the shallots are soft, add the cup of risotto. Stir to coat the risotto with the garlicky oil mixture. Add in a cup of white wine. Stir regularly and let the risotto cook until the first cup of wine is absorbed. Add in the second cup of wine and repeat. When wine is absorbed, pour in first cup of stock. Cook and stir until absorbed. Repeat with the second cup of stock.
- When all the stock is absorbed and the risotto is creamy and fluffy, stir in Parmesan cheese. Remove from heat. Drizzle with olive oil if desired. Serve hot, topping with cooked shrimp.
For the shrimp
- While the risotto is simmering, heat a skillet over medium heat. Melt the butter and add the olive oil. Season shrimp with lemon juice, salt, pepper, garlic cloves and red pepper, tossing them to make sure the seasoning is evenly distributed. Add the shrimp to the hot pan and cook for 1-2 minutes or until the shrimp is pink on one side then flip and cook an additional 1 minute on the other side. Serve over the risotto.
For the kale
- While the risotto and shrimp cook, in a large skillet, heat the oil for the kale over medium heat until the oil is warm. Add in the prepared kale and crushed garlic. Season liberally with salt and pepper. Pour in white wine. Cook for about 5-6 minutes or until the asparagus softens. Finish by sprinkling with lemon zest and serve with risotto and shrimp.
Yummy, this sounds delicious!! Definitely going to try this
This sounds delicious! I love risotto. When we lived in Italy I ate risotto almost everyday but have not made it much back in the states. I think I am going to have to change that with this recipe.
This looks like the perfect dinner! I love risotto!
This looks so tasty. I think your photos just jump out off the page at me, saying eat me now!
This looks delicious! Now if I can get my non-seafood eating husband on board…
This looks delicious!
Yummm, cant wait to try this out myself Amazing post xx
I love anything shrimp. I could use a bowl of this risotto right now!
Yum, this sounds delicious! I love risotto!
This looks positively delicious! I never would have thought of this combination but I know I would love it!
Pinned this one so that we can give it a try. We are mostly vegetarian however shrimp and fish occasionally make it in the rotation especially if the recipe is outstanding and this one sounds like it will fit the bill 😉 Thanks!
This looks absolutely delicious! I had something like this when we went out for Valentine’s Day that didn’t look near as good!!
Yummy! I love risoto, but have never tried it with shrimp!
This looks so delicious! I love risotto and this one with shrimp and kale is perfect.
You can NEVER have too many risotto recipes! This one looks just as the delicious as the crab one! Can’t wait to try it!
Yum yum yum!! This looks and sounds so amazing!! I want to make this one soon! Printing off this recipe now!!
this combines three of my favorite things – kale, shrimp, and creamy rice. Yum!