Recipe: Risotto with Broccoli and Shrimp (microwave)

RISOTTO WITH BROCCOLI AND SHRIMP

2 1/2 cups broccoli coleslaw mix (about half of a 1-pound package)
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 medium-size celery rib, trimmed and finely diced
1 large garlic clove, minced
1 large whole bay leaf
1 (3-inch) sprig fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
3 tablespoons extra-virgin olive oil
1 cup Arborio (short-grain) rice
1 (14 1/2-ounce) can chicken broth (plus enough dry white wine or dry vermouth to total 2 1/4 cups, combined with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper)
3/4 pound shelled and deveined, medium-size raw shrimp
1/2 cup freshly grated Parmesan cheese (see Note)

In shallow round or oval 2-quart casserole, toss broccoli mix, onion, celery, garlic, bay leaf, rosemary and oil to coat well.

Spread evenly in casserole, cover with waxed paper, and microwave on high for 10 minutes.

Mix rice into casserole, stirring to coat with oil; add broth mixture, cover, and microwave on high for 10 minutes.

Reduce power level to medium; microwave for 5 minutes.

Mix in shrimp, distributing evenly, cover, and microwave on medium for 5 minutes. Let stand, covered, 3 minutes.

Remove bay leaf and rosemary sprig, fork in grated Parmesan and serve.

Note: Though it's unorthodox to add cheese to a seafood risotto, I do so to heighten the creaminess.

Makes 6 servings
Source: Dinners In A Dish Or A Dash By Jean Anderson