Creamy Seafood Risotto INGREDIENTS 2 tablespoons olive or vegetable oil 8 ounces uncooked medium shrimp (thawed if frozen), peeled and deveined 1 can (14 1/2 ounces) whole tomatoes, undrained 1/4 cup whole milk 1/4 cup butter or margarine 1 small onion, chopped (1/4 cup) 2 cups uncooked Arborio rice 1 cup dry white wine, water or chicken broth 1/4 teaspoon salt 1/4 teaspoon ground red pepper (cayenne), if desired 4 cups chicken broth 2 tablespoons chopped fresh arugula or spinach 1/2 cup grated Parmesan cheese Directions Heat oil in 12-inch skillet over medium heat. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Place shrimp, tomatoes, and milk in food processor or blender. Cover and process about 1 minute or until smooth. (If you are up to chewing the shrimp, leave them whole and blend just the tomatoes and milk together in food processor.) Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 5 minutes, stirring occasionally, until tender. Stir in rice. Cook about 5 minutes, stirring frequently, until edges of rice kernels are translucent. Stir in wine, salt and red pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Stir in broth. Cook over low heat 12 to 14 minutes, stirring occasionally, until liquid is absorbed. Stir in shrimp and tomato mixture and arugula. Cook 3 minutes. Stir in cheese. Serve immediately.
Posted on: Sat, 17 Aug 2013 05:33:24 +0000
Trending Topics
Recently Viewed Topics
© 2015