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Title: Shrimp Risotto Categories: Curtis aike, Flash3 Yield: 1 servings 1 c Water 1 Bottle clam juice; (8 ounce) 2 tb Unsalted butter 1 ts Italian seasoning 1 Bay leaf 1/2 c Arborio rice 1 sm Carrot 1/2 c White wine 1/2 lb Shrimp 2 Firm ripe tomatoes Salt & black pepper Bring water & clam juice to boil over high heat. Reduce heat to simmer. Melt butter in saute pan over medium-high heat. Stir in Italian seasoning & bay leaf. Add rice. Stir until coated with herb butter. Pour 1/2 cup hot broth into pan with rice. Cook 1 minute over medium-high heat until broth evaporates. Stir carrot into pan. Add 1/2 cup broth. Stir. When broth has been absorbed into rice mixture, add wine & shrimp to pan. Cook about 1 minute add remaining broth. Stir well. Cook until rice is al dente. Stir in chopped tomato, salt & pepper to taste. Serve at once. Approximately 6-8 minutes. Per serving (excluding unknown items): 919 Calories; 29g Fat (31% calories from fat); 54g Protein; 88g Carbohydrate; 411mg Cholesterol; 513mg Sodium By Patty Recipe by: FOOD IN A FLASH SHOW #FF2002 Converted by MM_Buster v2.0l. |