Asian Risotto

Recipe by MNLisaB
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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