Spring Vegetable Risotto With Shrimp |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
From Good Housekeeping Ingredients:
32 ounces chicken broth |
1 1/4 cups water |
1/2 cup dry white wine |
8 ounces asparagus, cut into 1 inch pieces |
1 tablespoon olive oil |
1 small onion, finely chopped |
1 medium carrot, finely chopped |
2 cups arborio rice |
1 lb shelled and deveined shrimp |
1 cup frozen peas |
2 tablespoons fresh lemon juice |
1 tablespoon chopped fresh parsley |
salt |
pepper |
Directions:
1. In a 2 quart saucepan, heat broth, water and wine to boiling on high. When boiling, add asparagus and cook 2 minutes. With slotted spoon, remove asparagus to small bowl; set aside.
2. Meanwhile, in microwave safe 4 quart bowl or casserole, combine oil, onion, and carrot. Cook uncovered in Microwave on high for 3 minutes or until vegetables begin to soften. Add rice and stir to coat with oil; cook, uncovered on High 1 minute.
3. Stir hot broth mixture into rice mixture. Cover bowl with vented plastic wrap, and cook in microwave on medium 15 minutes or until most of liquid is absorbed and rice is tender but firm, stirring halfway through cooking.
4. Add shrimp, frozen peas, and cooked asparagus; cover and cook in microwave on High 3-4 minutes longer or just until shrimp lose their pink color throughout. Do not overcook; mixture will look loose and soupy but will thicken to the proper creamy consistency after cooking.
5. Stir in lemon juice, parsley and 1/4 teaspoon each of salt and pepper.
|
|