Cilantro Cream Risotto with Shrimp

Description

Makes 6 servings.

Ingredients

• 3 cups water
• 2 cups chicken broth
• 1 cup heavy cream
• ¼ cup minced cilantro
• ⅓ cup butter or margarine, divided
• ¾ pound shrimp, peeled, deveined, and chopped
• ½ cup chopped onion
• 1 clove garlic, minced
• 1 cup uncooked u.s. arborio or medium-grain rice
• 2 medium tomatoes, chopped and seeded
• ⅓ cup grated Parmesan cheese
• ½ cup chopped green onions
• ½ teaspoon ground white pepper
• ½ teaspoon salt

Procedures

1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer.
2. Reduce heat to low and keep warm.
3. Meanwhile, combine cream and cilantro in small saucepan.
4. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
5. Melt 2 tablespoons butter in large saucepan over medium-high heat.
6. Add shrimp; cook until pink, about 2 to 3 minutes.
7. Do not overcook.
8. Remove from saucepan; keep warm.
9. Cook onion and garlic in remaining butter over medium heat until soft.
10. Add rice and stir 2 to 3 minutes.
11. Increase heat to medium-high; stir in 1 cup water-broth mixture.
12. Cook uncovered, stirring frequently, until liquid is absorbed.
13. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
14. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
15. Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt.
16. Stir until mixture is creamy, about 2 to 3 minutes.
17. Serve immediately.