Risotto scampi
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp -- peeled |
| 1 | Clove garlic -- minced | |
| 3 | tablespoons | Lemon juice |
| 1 | tablespoon | Parsley -- finely chopped |
| 3 | tablespoons | Butter |
| 1 | Clove garlic -- minced | |
| 1 | small | Onion -- finely chopped |
| 1¼ | cup | Chicken stock |
| ½ | cup | White wine |
| 1 | cup | Arborio rice |
| ¼ | cup | Parmesan cheese -- grated |
Directions
TO PREPARE PRAWNS Peel, devein, and cut in half. Toss with lemon juice, garlic, and parsley. [preferrably marinate for an hour].
Place in glass dish and microwave for 3 minutes on high. Set aside.
TO PREPARE RISOTTO In glass serving dish, combine butter, garlic and onion. Cook on high 2-3 minutes. Stir in rice to coat. Add in heated broth and wine. Cover and cook on high 6 minutes until boiling.
Reduce high to medium and cook another 6 minutes. Stir in prawns an d their juice and cook 3 minutes on high. Mix in cheese and let stand 5 minutes.
Recipe By : NCS