Shrimp Risotto with Watercress

Shrimp Risotto

with Watercress

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Risotto is a type of rice dish that has a creamy, smooth consistency rather than the fluffy texture in other rice dishes. Arborio rice is the starchy, short-grained rice typically used for risotto. For best results, cook the grains until they are “al dente,” or until they are tender, but still have a slight bite.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    675 Cals (est.)
fresh
ingredients
Shrimp Risotto with Watercress
Title
  • 4 cloves Garlic
  • 1 bunch Watercress
  • 1 Large Spanish Onion
  • 1 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 10 oz Shrimp
  • ⅓ cup Grated Parmesan Cheese
  • 2 Tbsps Butter
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Finely chop the watercress. Peel and small dice the onion.
Saute the aromatics:
2 Saute the aromatics:
In a medium pot, heat some olive oil on high until hot. Add the onion and garlic; cook 3 to 4 minutes, or until the onion starts to soften, stirring frequently. Add the Arborio rice; cook for an additional 2 minutes to slightly toast the rice, stirring.
Add the liquids:
3 Add the liquids:
Add the vegetable broth and 1 cup of water. Bring the mixture to a simmer, then reduce the heat to medium-low. Simmer the risotto for 6 to 8 minutes, stirring frequently. Increase the heat to medium and add 1 cup of water. Slowly simmer for 9 to 11 minutes, or until all the liquid is absorbed and the rice is al dente, stirring occasionally. Season with salt and pepper to taste as you cook. (If too much liquid has evaporated before the rice is done, you may need to add up to 1 cup of water.)
Add the shrimp:
4 Add the shrimp:
While the risotto simmers, season the shrimp with a little salt. Once the rice is nearly done, stir in the shrimp. (If the mixture is too thick, add up to another ¼ cup of water.) Cook for 30 seconds to 1 minute, until the shrimp are pink and opaque.
Finish the risotto:
5 Finish the risotto:
If needed, add up to another ¼ cup of water. Stir in the chopped watercress; cook 30 seconds to 1 minute, or until wilted. Add the butter and all but a pinch of the Parmesan cheese; cook 1 to 2 minutes, until thoroughly combined. (Reserve some Parmesan cheese for garnish.)
Plate your dish:
6 Plate your dish:
Divide the risotto between 2 plates and garnish with the remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Finely chop the watercress. Peel and small dice the onion.
2 Saute the aromatics:
In a medium pot, heat some olive oil on high until hot. Add the onion and garlic; cook 3 to 4 minutes, or until the onion starts to soften, stirring frequently. Add the Arborio rice; cook for an additional 2 minutes to slightly toast the rice, stirring.
Saute the aromatics:
Add the liquids:
3 Add the liquids:
Add the vegetable broth and 1 cup of water. Bring the mixture to a simmer, then reduce the heat to medium-low. Simmer the risotto for 6 to 8 minutes, stirring frequently. Increase the heat to medium and add 1 cup of water. Slowly simmer for 9 to 11 minutes, or until all the liquid is absorbed and the rice is al dente, stirring occasionally. Season with salt and pepper to taste as you cook. (If too much liquid has evaporated before the rice is done, you may need to add up to 1 cup of water.)
4 Add the shrimp:
While the risotto simmers, season the shrimp with a little salt. Once the rice is nearly done, stir in the shrimp. (If the mixture is too thick, add up to another ¼ cup of water.) Cook for 30 seconds to 1 minute, until the shrimp are pink and opaque.
Add the shrimp:
Finish the risotto:
5 Finish the risotto:
If needed, add up to another ¼ cup of water. Stir in the chopped watercress; cook 30 seconds to 1 minute, or until wilted. Add the butter and all but a pinch of the Parmesan cheese; cook 1 to 2 minutes, until thoroughly combined. (Reserve some Parmesan cheese for garnish.)
6 Plate your dish:
Divide the risotto between 2 plates and garnish with the remaining Parmesan cheese. Enjoy!
Plate your dish:
Browse Steps
1 of 6