Recipe: Cilantro Cream Risotto with Shrimp

Cilantro Cream Risotto with Shrimp

3 cups water
2 cups chicken broth
1 cup heavy cream
1/4 cup minced cilantro
1/3 cup butter or margarine, divided
3/4 pound shrimp, peeled, deveined, and chopped
1/2 cup chopped onion
1 clove garlic, minced
1 cup uncooked arborio or medium grain rice
2 medium tomatoes, chopped and seeded
1/3 cup grated Parmesan cheese
1/2 cup chopped green onions
1/2 teaspoon ground white pepper
1/2 teaspoon salt

Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

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.

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.

Cook onion and garlic in remaining butter over medium heat until soft.

Add rice and stir 2 to 3 minutes.

Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

Servings: 6
Source: USA Rice Federation