Asian Risotto
Ingredients
- 1 cup arborio rice ⓘ
- 5 tablespoons butter, divided ⓘ
- 1 (3 1/4 ounce) package shiitake mushrooms, stems removed,cut into 1/4 inch strips ⓘ
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh minced ginger ⓘ
- 3/4 lb fresh shrimp, peeled,deveined,cleaned ⓘ
- 3 1/4 cups chicken broth ⓘ
- 1/4 cup dry sherry
- 2 tablespoons soy sauce
- 1/2 cup red bell pepper, diced ⓘ
- 1/3 cup pine nuts, toasted ⓘ
- 1/2 cup cilantro leaf, chopped ⓘ
Instructions
- Melt 3 TBS of the butter in a medium saucepan over medium heat.
- Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
- Melt remaining 2 TBS butter in the same saucepan.
- Stir in ginger and garlic, saute until fragrant, about 1 minute.
- Stir in rice; cook over medium heat for 3 minutes.
- In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
- Bring to a boil; remove shrimp to a bowl.
- Add about a third of the hot broth to the rice.
- Cook over medium heat until broth is absorbed, stirring 2 or 3 times.
- Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
- Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
- Stir in cilantro and serve right away.
- To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.
Nutrition & Diet Analysis (per serving)
524
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).