Shrimp and spring vegetable risotto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Unsalted butter |
| 3 | tablespoons | Fruity olive oil |
| ½ | cup | Chopped scallion; (white part only) |
| 2 | Celery stalks; peeled and chopped | |
| ½ | cup | Chopped flat-leaf parsley; (packed) |
| 2 | cups | Ambra rice |
| 4 | cups | Fish Broth; Clam Broth, Chicken |
| ; Broth or canned | ||
| ; chicken broth | ||
| ¾ | pounds | Asparagus; trimmed, peeled and |
| ; cut into 2-inch | ||
| ; lengths | ||
| 1 | pounds | Medium shrimp; peeled, deveined |
| ; and cut in half | ||
| ; crosswise | ||
| ¾ | cup | Shelled fresh peas or frozen tiny peas; defrosted in a |
| ; sieve under warm | ||
| ; running water | ||
| 1 | teaspoon | Kosher salt; up to 2 |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | cup | Chopped scallion; (green part only) |
| ½ | cup | Freshly grated Parmesan cheese |
Directions
Heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent for 3 minutes. Ad scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100 percent for 4 minutes.
Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Ad asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more.
Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9210 Converted by MM_Buster v2.0l.