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Cilantro Cream Risotto With Shrimp

posted for ZWT

Ready In:
40mins
Serves:
Units:

ingredients

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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  1. Dr. Jenny
    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.
    Reply
  2. Boo Chef in West Te
    posted for ZWT
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