Cutsforth's Market Recipes
https://www.cutsforths.com/Recipes/Detail/4348/Shrimp_Risotto
Shrimp Risotto
Yield: 4 servings
Ingredients
| 1 | lb. |
shrimp, peeled and deveined
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| 3 | cups | water | |
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| 2 | small onions, sliced | ||
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| 1/2 | stalk |
celery, chopped
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| 1 | clove | garlic, minced | |
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| 1 | cup |
white wine
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| 1/2 | teaspoon | salt | |
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| 1/4 | teaspoon | pepper | |
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| 1 | small onion, chopped | ||
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| 1 | tablespoon | water | |
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| 1 | tablespoon | dry vermouth | |
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| 1 1/2 | cups | medium grain rice | |
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| 1 | stalk |
celery, chopped
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| 1/4 | lb. | fresh mushrooms, sliced | |
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| 1 | red or green pepper, sliced | ||
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| 1 | pkg. | frozen peas, thawed | |
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| 1/4 | teaspoon | saffron | |
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| 1 | tablespoon | finely chopped parsley | |
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| 1/4 | cup | grated Parmesan cheese | |
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Directions:
Place 3 cups water and stock ingredients in 1 1/2-quart saucepan. Simmer 20 minutes; strain.
Prepare rice mixture by cooking the small onion in a large saucepan in 1 tablespoon water and vermouth until translucent. Add rice and strained stock; cover. Simmer 15 minutes.
Add celery, mushrooms, pepper, peas and saffron; cover. Simmer gently 10 minutes.
Add shrimp; bring to boil. Boil 3 to 5 minutes. Transfer food to hot serving dish; garnish with parsley and cheese.
Please note that some ingredients and brands may not be available in every store.
Cutsforth's Market Recipes
https://www.cutsforths.com/Recipes/Detail/4348/Shrimp_Risotto
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