Risotto With Shrimp and Cherry Tomatoes
Risotto With Shrimp and Cherry Tomatoes
Rating: (1 rated)
Recipe Yield: Total time: 35 minutes | Serves 4
2 cloves garlic, 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, cut crosswise in half 1/2 pint orange or red cherry tomatoes, cut in half 1/2 cup whipping cream Freshly ground pepper

Step 1 Combine garlic, cilantro and orange zest in small bowl. Mix well and set aside.

Step 2 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.

Step 3Add 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.

Step 4Add 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.

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