Skip to content

Featured Recipe

Rosé Risotto with Shrimp

This shrimp risotto is a simple dish that delivers impressive flavours.

  • Serves: 4
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
Girls Night Out Rosé Risotto

Ingredients:

Tip - Substitute spinach for arugula if desired.

  • 4 cups (1 L) sodium-reduced chicken broth
  • 2 tbsp (30 mL) olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) finely chopped fresh thyme
  • 1 cup (250 mL) Arborio rice
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 cup (250 mL) Girls’ Night Out Rosé VQA
  • 1 lb (500 g) large peeled, deveined shrimp, tail removed
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) butter
  • 1 cup (250 mL) packed arugula
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 2 tsp (10 mL) lemon zest

Directions

  1. Bring broth to simmer in saucepan set over medium heat. Reduce heat to medium-low; keep at low simmer.  
  2. Meanwhile, heat oil in high-sided skillet set over medium heat; cook onion, garlic and thyme for 3 to 5 minutes or until start to soften. 
  3. Stir in rice, salt and pepper. Cook for 3 to 5 minutes or until well coated and almost all of the liquid is absorbed. 
  4. Stir in wine. Cook, stirring constantly, until almost all the liquid is absorbed. 
  5. Pour in 1 cup (250 mL) of the simmering broth. Cook, stirring constantly, until almost all of the liquid is absorbed. Continue stirring in broth, 1 cup (250 mL) at a time, until all liquid is absorbed, and rice is creamy and tender, about 18 minutes. Stir in shrimp with the last cup of broth; cook, stirring often, until shrimp are just cooked through and rice is very tender. 
  6. Stir in Parmesan and remaining butter, adding a bit more broth or water if needed for desired consistency. Stir in arugula, parsley and lemon zest.
colio logo

Welcome!

Are you 19 years of age or older?