Asian Risotto

Submitted by MNLisaB

"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."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 4

ingredients

• 236.59 ml arborio rice
• 73.94 ml butter, divided
• 90.71 g package shiitake mushrooms, stems removed,cut into 1/4 inch strips
• 14.79 ml fresh minced garlic
• 14.79 ml fresh minced ginger
• 340.19 g fresh shrimp, peeled,deveined,cleaned
• 768.91 ml chicken broth
• 59.14 ml dry sherry
• 29.58 ml soy sauce
• 118.29 ml red bell pepper, diced
• 78.78 ml pine nuts, toasted
• 118.29 ml 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.

 

[Bittersweetened]

My husband and I both love risotto, so we got excited to see this recipe. I cooked this as a main dish, and it was a little overwhelming. It would probably be better as a side dish to something. The cilantro seemed to be one of the only flavors we tasted. Maybe less cilantro will improve overall flavor.

 

[Gingernut]

I made this for a dinner party where the theme was "Modern Australian" (fusion). I doubled the recipe, using a 500g bag of defrosted frozen prawns (shrimp) and eyeballing the butter (probably used about half). Ran out of sherry so used about half sherry and half apple juice with a splash of rice wine vinegar. I also cooked the peppers with the mushrooms (briefly) as I didn't want them to be too crunchy. To prepare in advance, I completed up to step 10, slightly undercooking the rice. Then transported everything separately. Put the pot on the stove at the host's place, added a bit more hot stock, and stirred until hot. Threw in the veggies, pinenuts, and coriander (which were room temp and only took a minute to reheat). Reheated the prawns (which I had refrigerated) in a hot skillet and served on the side (as we had a few seafood haters). It was a big hit with everyone, especially the kids! (Oddly enough!)