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Risotto With Shrimp And Cherry Tomatoes
2 garlic cloves -- minced
1/3 cup minced cilantro
Zest of 1 orange
5 cups chicken broth
3 tablespoons olive oil
1/3 cup finely-chopped white onion
1 1/2 cups Arborio rice
1/2 cup white wine
3/4 pound cooked shelled shrimp -- halved crosswise
1/2 pint orange or red cherry tomatoes -- cut in half
1/2 cup whipping cream
Freshly-ground black pepper -- to taste
Combine garlic, cilantro and orange zest in small bowl. Mix well and set aside.
Bring chicken broth to simmer in small saucepan. Heat oil in 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Swirl to coat pan, then add onion and saute until soft, about 3 minutes. Add rice and stir until grains are well-coated with oil, about 1 minute. Add wine and bring to boil.
Add 1/2 cup broth to rice and cook, stirring frequently, until rice has almost completely absorbed the liquid. Adjust heat so risotto is kept at slow simmer. Repeat, adding 1/2 cup broth at a time, reserving 1/4 cup.
After about 18 minutes, rice will be plump and cooked through but will still have a nice texture. Add shrimp, tomatoes, cream and remaining broth. Stir gently 1 to 2 minutes, allowing some of liquid to be absorbed and shrimp to heat through. Add pepper to taste.
Spoon risotto into warm flat bowls, garnish with reserved garlic mixture and serve immediately.
This recipe yields 4 servings.