Total Time
55mins
Prep 10 mins
Cook 45 mins

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.

Ingredients Nutrition

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.
Most Helpful

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!!

sugarpea November 16, 2003

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!

AllergyGirl May 19, 2010

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.

by hook or by cook October 17, 2008