Shrimp Risotto With Portobello Mushrooms
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Shrimp Risotto With Portobello Mushrooms
  Shrimp    Risotto    Mushrooms    Broccoli    Rice    Seafood  
Last updated 6/12/2012 1:22:59 AM. Recipe ID 55874. Report a problem with this recipe.
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      Title: Shrimp risotto with portobello mushrooms
 Categories: Broccoli, Main dishes, Mushrooms, Rice, Seafood
      Yield: 4 Servings
        1 TB dry sherry
    1 1/2 c  chopped portobello
  :          mushrooms
        4    to 4 1/2 cup  lowfat chicken
  :          stock -- recipe in file
        1 c  water
        1 ts Old Bay Seasoniong
      3/4 lb large "Easy-Peel" shrimp --
  :          about 20-22
        1 TB olive oil
      1/2 c  finely chopped onion
        1    clove garlic -- minced
    1 1/4 c  Arborio rice
        1 ts fresh thyme -- finely
  :          chopped
        4 c  broccoli florets
  Pour the sherry over the chopped mushrooms, stir and set aside to
  marinate while you prepare the risotto. In a large saucepan, bring 1
  cup of the chicken stock, the water, and the Old Bay Seasoning to a
  boil. Add the shrimp and poach for 3-5 minutes or until just pink.
  Remove and shell. Set aside. Heat 2 teaspoons of the olive oil in a
  heavy-bottomed skillet. Add the onion and saute over Medium heat for
  2-5 minutes or until itis limp. Add the garlic and rice. Cook and
  stir for 1 minute or until the rice just begins to change color.
  Continuing to stir over Medium-Low heat, add the remaining chicken
  stock 2/3 cup at a time, stirring until the liquid is absorbed.
  Continue the process until the rice is tender and the mixture is
  creamy (This can take up to 30 minutes.) Heat the other teaspoon of
  olive oil in a small saute pan and briefly saute the marinated
  mushroom pieces over Medium-High heat until they release their
  liquid. Remove from the heat. Steam the broccoli for 5-6 minutes or
  until it is bright green and tender. Stir the cooked shrimp, fresh
  thyme and mushrooms into the cooked risotto and stir over Medium-Low
  heat until heated through. Place the broccoli around the edge of a
  large platter. Fill the center with the risotto. Serves 4-6
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  NOTES : MCformatting and posted by 

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Recipe ID 55874 (Apr 03, 2005)

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