May 24, 2019
Grapefruit Risotto with Shrimp
For the Grapefruit Risotto:
- 6 cups low-sodium chicken stock
- 5 tablespoons unsalted butter
- 2 medium shallots, finely chopped
- 1-1/2 cups arborio rice
- 3/4 cup dry white wine
- 3/4 cup Winter Sweetz grapefruit juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons fresh thyme leaves
- 2 teaspoons grapefruit zest
For the Shrimp:
- 2 tablespoons unsalted butter
- 1 pound raw 16/20 count peeled and deveined shrimp, patted dry
- 1/2 teaspoon kosher salt
- 2 tablespoons Winter Sweetz grapefruit juice
- 2 Winter Sweetz grapefruits, segmented
- Freshly ground black pepper and fresh thyme leaves, for garnish (optional)
- Make the Grapefruit Risotto: In medium covered saucepot, heat stock over medium heat. When simmering, turn off heat and keep covered.
- Meanwhile, in large high-sided skillet, melt butter over medium-high heat. Add shallots and cook 2 minutes, stirring frequently.
- Reduce heat to medium and add rice; cook 1 to 2 minutes or until rice begins to become translucent at edges of grains, stirring constantly. Add wine, grapefruit juice, salt and pepper; stir constantly until liquid is mostly absorbed.
- Add 1/2 cup hot stock; stir frequently until mostly absorbed. Add additional stock in 1/2 cup increments, stirring after each addition and cooking until broth is mostly absorbed before adding more. Cook 18 minutes, then stir in thyme and grapefruit zest. Continue cooking 2 to 3 minutes longer or until rice is tender, stirring frequently and adding stock as needed (you may not need all of the stock).
- Meanwhile, make the Shrimp: Heat butter in large skillet over medium-high heat. Sprinkle shrimp with salt, then add to skillet and cook 4 to 5 minutes or until opaque throughout, turning occasionally. Add grapefruit juice; toss to combine.
- To serve, divide Grapefruit Risotto between warm plates; top with Shrimp and grapefruit segments. Garnish with additional black pepper and thyme leaves, if desired.