Name: Cilantro Cream Risotto With Shrimp
Cook time: 40 min
Total time: 40 min
Yield: 6 , 6 serving(s)
Ingredients: 3 cups water; 2 cups chicken broth; 1 cup heavy cream; 1/4 cup minced cilantro; 1/3 cup butter or 1/3 cup margarine, divided; 3/4 lb shrimp, peeled, deveined and chopped; 1/2 cup chopped onion; 1 garlic clove, minced; 1 cup uncooked arborio rice or 1 medium grain rice; 2 medium tomatoes, chopped and seeded; 1/3 cup grated parmesan cheese; 1/2 cup chopped green onion; 1/2 teaspoon white pepper; 1/2 teaspoon salt

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Recipe by Boo Chef in West Te

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posted for ZWT

Ready In:: 40mins
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ingredients

3 cups water
2 cups chicken broth
1 cup heavy cream
¹⁄₄ cup minced cilantro
¹⁄₃ cup butter or 1/3 cup margarine, divided
³⁄₄ lb shrimp, peeled, deveined and chopped
¹⁄₂ cup chopped onion
1 garlic clove, minced
1 cup uncooked arborio rice or 1 medium grain rice
2 medium tomatoes, chopped and seeded
¹⁄₃ cup grated parmesan cheese
¹⁄₂ cup chopped green onion
¹⁄₂ teaspoon white pepper
¹⁄₂ teaspoon salt

directions

Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
.Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.
Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes.
Increase heat to medium high; stir in 1 cup water/broth mixture.
Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water/broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.Serve immediately.
Yields 6 servings.

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review by Dr. Jenny

9/11/2011

We enjoyed this risotto recipe last night. I really liked it; DH liked it, but could have done without the green onions (even though we like green onions). It's a bit different from the risottos I'm used to because of the cilantro cream--it is good to branch out. Thanks for posting.

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creation by Boo Chef in West Te

5/6/2009

posted for ZWT