Cilantro Cream Risotto With Shrimp

“posted for ZWT”
READY IN:
40mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  2. .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.
  3. 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.
  4. Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes.
  5. Increase heat to medium high; stir in 1 cup water/broth mixture.
  6. 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.
  7. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
  8. Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.Serve immediately.
  9. Yields 6 servings.

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