Title: Microwave Shrimp and Sausage Risotto in Clay Cooker
Categories: None
Yield: 1 Servings

1 lb Italian sausages; casings
-removed
1 md Onion; chopped
1 Clove garlic; minced
1 c Uncooked long grain white
-rice
1 oz ( 13-14 ) can chicken broth
3/4 c Dry white wine
1/2 c Shredded Parmesan cheese
1 lb Raw shrimp; cleaned
Minced fresh parsley

Soak top and bottom of clay cooker in water 15 minutes and drain.

Crumble sausages into cooker. Place covered cooker in microwave and cook on
full power, stirring once, until sausage loses pink color. (About 8 minutes
or less.) Pour off and discard drippings. Stir in onion and garlic;
microwave on full power 3 minutes. Stir in rice, broth, and wine; microwave
covered on low power (defrost) just until rice is tender, 40-45 minutes.

Stir in cheese. Arrange shrimp, tails at center, in even layer over rice.
Microwave covered on full power until shrimp turns pink, about 5 min.

Let stand covered about 5 minutes. Garnish with parsley and serve.

Posted to KitMailbox Digest by Cairn Rodrigues on Apr
18, 1998