Easy shrimp risotto

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Unsalted butter
1 Onion; chopped
1 tablespoon Fresh thyme; chopped
1 cup Arborio rice
3 cups Shrimp Stock - Master Recipe
1 pounds Garlic Shrimp - Master Recipe; coarsely chopped

Directions

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.

Melt the butter in a large, heavy skillet over medium-high heat. Add onion and thyme and saute until onion wilts, 3-5 minutes. Add rice and saute, stirring, until the grains are coated with the butter.

Add the shrimp stock all at once. Bring to a boil. Partially cover; simmer until the rice is almost tender and the liquid is absorbed, stirring frequently. (I know, I know -- you're supposed to add the liquid a little at a time, but remember, this is "Easy" risotto.) Add shrimp, cover and cook until they are just pink and the rice is tender.

NOTES : Serve with Garlic Toast topped with a little Gremolata; follow with fresh strawberries dipped in sour cream and brown sugar. - ~---------------------------------------------------------------------- To unsubscribe from this list, please visit . If you are without web access, send the following message to <majordomo@...>:

Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@...> on Jan 4, 1998

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