Risotto With Shrimp & Vegetables
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Risotto With Shrimp & Vegetables
  Risotto    Shrimp    Vegetables    Italian    Rice  
Last updated 6/12/2012 1:20:31 AM. Recipe ID 52295. Report a problem with this recipe.
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      Title: Risotto with shrimp & vegetables
 Categories: Italian, Rice
      Yield: 6 Servings
 
    1/2 c  Dried mushrooms (porcini)
      2 c  Hot water
      1 cn Chicken broth (14 oz)
      1 c  Water
      1 c  Dry white wine
      2 md Tomatoes
      1 md Bunch broccoli
      4 tb Butter or margarine
      1 md Onion, chopped
      1    Clove garlic, minced
      2 c  Arborio rice, uncooked (OR
           -long-grain rice)
      1    1/2 lb medium shrimp, peeled
           -and deveined
    1/2 c  Fresh basil leaves, torn
           -(OPTIONAL)
 
  Soak dried mushrooms in hot water until soft, at least 1/2 hour.
  Remove mushrooms with slotted spoon and strain liquid through
  cheesecloth into medium saucepan. Add chicken broth, water,and wine;
  bring to a boil. Keep hot over low heat, covered.  Rinse mushrooms in
  water to remove all grit; chop into 1/2-inch pieces. Remove stem ends
  and seeds from tomatoes; chop into 1/2-inch cubes.  Cut flowerets
  from broccoli. Peel tough skin from stems with vegetable peeler; cut
  stems into 1/4-inch slices. Heat oil in 5-quart Dutch oven over
  medium-high heat. Add broccoli and saute until tender-crisp. Transfer
  to bowl; cover, and keep warm. Add 2 tablespoons butter to Dutch
  oven; saute onion and garlic for 1 minute. Add rice; cook over medium
  heat, stirring, for 2 minutes. Laddle simmering broth, 1/2 cup at a
  time, into rice mixture, while stirring. Alloe rice to absorb broth
  before adding more.  After 10 minutes, add mushrooms, and continue to
  cook, stirring, until rice is tender but firm, about 10 to 15 minutes
  longer. Rice should be creamy. Remove rice from heat; cover and keep
  warm. Melt remaining butter in medium skillet over medium heat. Add
  shrimp; cook, stirring constantly, until shrimp are just pink, about
  3 minutes. Remove from heat.  Stir tomatoes and broccoli into cooked
  rice. Add shrimp and pan liquid to rice and vegetable mixture; mix
  well. Cook over medium-high heat until heated through; remove from
  heat. Stir in basil, if desired. Serve immediately in warmed shallow
  soup bowls or deep plates.
  
  Makes 6 main-dish or 10 first-course servings.
  
  [McCall's COOKING SCHOOL No 12] Posted by Fred Peters.
 




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Recipe ID 52295 (Apr 03, 2005)

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