Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/4348/Shrimp_Risotto
Shrimp Risotto
Yield: 4 servings
Ingredients
| 1 |
lb. |
shrimp, peeled and deveined
|
|
|
|
|
| 3 |
cups |
water
|
|
|
| 2 |
|
small onions, sliced
|
|
|
| 1/2 |
stalk |
celery, chopped
|
|
|
| 1 |
clove |
garlic, minced
|
|
|
| 1 |
cup |
white wine
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
|
|
| 1 |
|
small onion, chopped
|
|
|
| 1 |
tablespoon |
water
|
|
|
| 1 |
tablespoon |
dry vermouth
|
|
|
| 1 1/2 |
cups |
medium grain rice
|
|
|
| 1 |
stalk |
celery, chopped
|
|
|
| 1/4 |
lb. |
fresh mushrooms, sliced
|
|
|
| 1 |
|
red or green pepper, sliced
|
|
|
| 1 |
pkg. |
frozen peas, thawed
|
|
|
| 1/4 |
teaspoon |
saffron
|
|
|
|
|
| 1 |
tablespoon |
finely chopped parsley
|
|
|
| 1/4 |
cup |
grated Parmesan cheese
|
|
|
Directions:
Place 3 cups water and stock ingredients in 1 1/2-quart saucepan. Simmer 20 minutes; strain.
Prepare rice mixture by cooking the small onion in a large saucepan in 1 tablespoon water and vermouth until translucent. Add rice and strained stock; cover. Simmer 15 minutes.
Add celery, mushrooms, pepper, peas and saffron; cover. Simmer gently 10 minutes.
Add shrimp; bring to boil. Boil 3 to 5 minutes. Transfer food to hot serving dish; garnish with parsley and cheese.
Please note that some ingredients and brands may not be available in every store.
Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/4348/Shrimp_Risotto