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    You are in: Home / Recipes / Asian Risotto Recipe
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    Asian Risotto

    Asian Risotto. Photo by AllergyGirl

    1/1 Photo of Asian Risotto

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 16, 2003


      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Asian Risotto

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 651.2
    Calories from Fat 227
    Total Fat 25.3 g
    Saturated Fat 10.4 g
    Cholesterol 167.7 mg
    Sodium 1360.7 mg
    Total Carbohydrate 65.0 g
    Dietary Fiber 5.1 g
    Sugars 7.6 g
    Protein 29.8 g

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