Asian Risotto

MNLisaB's Note:

This is my kind of comfort food-a very untradtional but flavorful way to prepare risotto. Lots of shrimp, with garlic, ginger, pine nuts and cilantro. Risotto goes Pacific Rim! Adapted from a recipe from a local grocery store.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 cup arborio rice
• 5 tablespoons butter, divided
• 1 (3 1/4 ounce) package shiitake mushrooms, stems removed,cut into 1/4 inch strips
• 1 tablespoon fresh minced garlic
• 1 tablespoon fresh minced ginger
• 3/4 lb fresh shrimp, peeled,deveined,cleaned
• 3 1/4 cups chicken broth
• 1/4 cup dry sherry
• 2 tablespoons soy sauce
• 1/2 cup red bell pepper, diced
• 1/3 cup pine nuts, toasted
• 1/2 cup cilantro leaf, chopped

Directions:

1. Melt 3 TBS of the butter in a medium saucepan over medium heat.
2. Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
3. Melt remaining 2 TBS butter in the same saucepan.
4. Stir in ginger and garlic, saute until fragrant, about 1 minute.
5. Stir in rice; cook over medium heat for 3 minutes.
6. In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
7. Bring to a boil; remove shrimp to a bowl.
8. Add about a third of the hot broth to the rice.
9. Cook over medium heat until broth is absorbed, stirring 2 or 3 times.
10. Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
11. Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
12. Stir in cilantro and serve right away.
13. To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.

Reviews

[sugarpea]

You've got a winner here, MNLisaB! Outstanding comfort food! I made the recipe exactly as written and I wouldn't change a thing. I'd like to say I would cut the butter amount in half next time, but I probably won't. It was just too good. Thank you!!

[AllergyGirl]

I was torn between 4 and 5 stars. If there was a 4.5 stars, this recipe would get it. I loved it's inventiveness and the wonderful burst of Asian flavor from the ginger and garlic. Since I have a mushroom-hater in our family, I substituted asparagus for mushrooms and it turned out great! Thanks for sharing!

[by hook or by cook]

We loved this! My husband thinks Risotto is bland but this was was far from it and is a keeper! I substituted the mushrooms for zucchini and the shrimp for pork stips, but prepared them the same way. The zucchini provides a great colour against the red peppers.