Cilantro Cream Risotto With Shrimp |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
3 cups water |
2 cups chicken broth |
1 cup heavy cream |
1/4 cup minced cilantro |
1/3 cup butter or 1/3 cup margarine, divided |
3/4 lb shrimp, peeled, deveined and chopped |
1/2 cup chopped onion |
1 garlic clove, minced |
1 cup uncooked arborio rice or 1 medium grain rice |
2 medium tomatoes, chopped and seeded |
1/3 cup grated parmesan cheese |
1/2 cup chopped green onion |
1/2 teaspoon white pepper |
1/2 teaspoon salt |
Directions:
1. Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
2. .Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
3. Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.
4. Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes.
5. Increase heat to medium high; stir in 1 cup water/broth mixture.
6. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water/broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
7. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
8. Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.Serve immediately.
9. Yields 6 servings.
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