I found this recipe in Redbook and knew I had to make it. I love risotto - and a risotto that you don't have to stand over the entire time your making it - yes please! I really liked how this came out and I am going to add this recipe to make again and again and again file. And for the ultimate critics - yes, the kids loved it too! Enjoy!
What you need:
- 1 cup chopped onion
- 2 1/2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 1/2 cups arborio rice
- 1/2 cup white wine (or chicken stock)
- 14 ounce can of diced tomatoes (I used fire roasted tomatoes)
- 4 cups hot chicken stock
- 1 pound shrimp,peeled and deveined - (if using large shrimp half them lengthwise)
- 1 1/2 cup frozen peas
- 1 cup grated parmigiana cheese
What you do:
Ina large saucepan, saute the onions in the 1 tablespoon of butter and olive oil until translucent. Add the risotto rice, stir one minute, then add white wine and stir until it is absorbed. Add the tomatoes and 3 cups of chicken stock. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes, stirring once. Stir in shrimp and peas and last cup of stock. Cover and simmer, stirring twice, until rice is al dente and shrimp are cooked through, about 10 minutes. Stir in remaining butter and parmigiana cheese add salt and pepper to taste.
(makes 4 servings)
Posted by Danielle Miller
Food , Recipes
