Microwave shrimp and sausage risotto in clay cooker
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Italian sausages; casings removed |
| 1 | medium | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1 | cup | Uncooked long grain white rice |
| 1 | ounce | ( 13-14 ) can chicken broth |
| ¾ | cup | Dry white wine |
| ½ | cup | Shredded Parmesan cheese |
| 1 | pounds | Raw shrimp; cleaned |
| Minced fresh parsley | ||
Directions
Soak top and bottom of clay cooker in water 15 minutes and drain.
Crumble sausages into cooker. Place covered cooker in microwave and cook on full power, stirring once, until sausage loses pink color. (About 8 minutes or less.) Pour off and discard drippings. Stir in onion and garlic; microwave on full power 3 minutes. Stir in rice, broth, and wine; microwave covered on low power (defrost) just until rice is tender, 40-45 minutes.
Stir in cheese. Arrange shrimp, tails at center, in even layer over rice.
Microwave covered on full power until shrimp turns pink, about 5 min.
Let stand covered about 5 minutes. Garnish with parsley and serve.
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Apr 18, 1998