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Creamy Shrimp Risotto With Mascarpone
If you can’t find head-on shrimp, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound.
1,985
180
848
CALORIES
$4.62
PER SERVING
Ingredients
17 INGREDIENTS
4 SERVINGS
2 tbsp fresh chives
thinly sliced
2/3 cup dry white wine
divided
1 lb head-on shrimp
shells and heads removed and reserved, shrimp cut into 1" pieces
2 tbsp tomato paste
6 oz mascarpone
divided
1 tsp whole black peppercorns
kosher salt
2 large onions
peeled, halved through root end, divided
1 medium carrot
scrubbed, halved crosswise
6 sprigs fresh thyme
1 stalk celery
halved crosswise
freshly ground black pepper
1 head garlic
cloves separated, peeled, divided
1 whole lemon
1 1/2 cups arborio rice
4 tbsp extra virgin olive oil
divided
2 tbsp unsalted butter
Directions
30 STEPS
View Directions on Epicurious
Health Info
Macros
83g
CARBS
40g
FAT
32g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
Can I use low-fat or non-dairy milk instead of stock?
What is the right texture for a perfectly cooked risotto?
Is it necessary to add cheese and butter at the end?
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