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Asian Risotto

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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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