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Shrimp Risotto

with Watercress

Shrimp Risotto with Watercress
Makes
2 Servings
Nutrition
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Check back soon for nutritional information.
Group 2
Est. 675 calories

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.

Shrimp Risotto with Watercress ingredients
  • 4 Cloves Garlic
  • 1 Bunch Watercress
  • 1 Large Spanish Onion
  • 1 Cup Arborio Rice
  • 1 Cup Vegetable Broth
  • 10 Ounces Shrimp
  • Cup Grated Parmesan Cheese
  • 2 Tablespoons 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: