Shrimp and spring vegetable risotto

Yield: 1 servings

Measure 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

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.

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