Maggiano's Little Italy Grilled Shrimp & Spring Vegetable Risotto



Spring Vegetable Risotto with Shrimp

Feb 10, 2009
spring vegetable risotto with shrimp
Kate Mathis
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Cal/Serv:
Yields:
Prep Time: 0 hours 10
Total Time: 0 hours 35
Ingredients
chicken broth
1 1/4 c. water
1/2 c. dry white wine
Asparagus
1 tbsp. olive oil
small onion
medium carrot
Arborio or Carnaroli rice
shrimp
frozen peas
2 tbsp. fresh lemon juice
1 tbsp. fresh parsley or basil leaves
Salt and pepper
Directions
  1. In 2-quart saucepan, heat broth, water, and wine to boiling on high. When boiling, add asparagus and cook 2 minutes. With slotted spoon, remove asparagus to small bowl; set aside.
  2. Meanwhile, in microwave-safe 4-quart bowl or casserole, combine oil, onion, and carrot. Cook, uncovered, in microwave on High 3 minutes or until vegetables begin to soften. Add rice and stir to coat with oil; cook, uncovered, on High 1 minute.
  3. Stir hot broth mixture into rice mixture. Cover bowl with vented plastic wrap, and cook in microwave on Medium (50% power) 15 minutes or until most of liquid is absorbed and rice is tender but still firm, stirring halfway through cooking.
  4. Add shrimp, frozen peas, and cooked asparagus; cover and cook in microwave on High 3 to 4 minutes longer or just until shrimp lose their pink color throughout. Do not overcook; mixture will look loose and soupy but will thicken to the proper creamy consistency after cooking.
  5. Stir in lemon juice, parsley, and 1/4 teaspoon each salt and freshly ground black pepper. Makes about 10 cups.





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Date: 17.12.2018, 01:55 / Views: 71271