We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place a saucepan over medium heat and add the butter, olive oil, and rice.
Let the rice toast slightly until it becomes translucent, then gradually add the white wine and vegetable broth. Season with salt and pepper.
When the rice is almost cooked, add the arugula and shrimp, which have been lightly sautéed in butter and olive oil.
Gently mix everything together and remove from heat.
Add the butter and grated cheese to the rice.
Cover the saucepan for one minute.
Uncover and gently mix again.
Want to keep this recipe for later? We can email it to you!
Use high-quality Carnaroli rice for the best texture and flavor.
Ensure the rice is cooked al dente for an authentic Italian experience.
Gradually add the broth to the rice to control the consistency of the risotto.
Lightly sauté the shrimp before adding them to the risotto for enhanced flavor.
Can I use a different type of rice for this recipe?
Carnaroli rice is recommended for its ability to absorb flavors and maintain an al dente texture, but Arborio rice can be used as an alternative.
Can I substitute the shrimp with another protein?
Yes, you can use chicken, scallops, or even tofu as a substitute for shrimp.
What type of white wine should I use?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for this recipe.
Can I make this dish ahead of time?
Risotto is best served fresh, but you can prepare the ingredients in advance and cook the risotto just before serving.
Is it necessary to use grated cheese in the recipe?
Grated cheese adds richness and depth to the dish, but you can omit it if you prefer a dairy-free version.
