Shrimp-and-fresh corn risotto

7 servings

Ingredients

Quantity Ingredient
1 pounds Medium shrimp
6 cups Water
2 teaspoons Salt
1 Bay leaf
1 Onion slice; (1/4-inch-thick)
1 Garlic clove
1 Celery stalk
2 teaspoons Olive oil
½ cup Thinly sliced green onions
1½ cup Uncooked Arborio rice or other
; short-grain rice
⅓ cup Dry white wine
1 cup Fresh corn kernels; (about 2 ears)
1 teaspoon Grated lemon rind
2 tablespoons Grated fresh Parmesan cheese; (1/2 ounce)
2 tablespoons Chopped fresh basil
1 tablespoon Margarine
1 tablespoon Fresh lemon juice

Directions

Peel shrimp, reserving the shells; set shrimp aside. Combine reserved shells, 6 cups water, and next 5 ingredients (water through celery) in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Strain shrimp stock; discard solids. Return stock to pan; bring to a simmer (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium heat. Add green onions; saute 1 minute. Add rice; cook 1 minute, stirring constantly. Add wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.

Add warm stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 20 minutes total). Add shrimp, corn, and lemon rind; cook 4 minutes or until shrimp is done, stirring constantly. Remove from heat, and stir in remaining ingredients.

S: 7 cups (serving size: 1 cup).

Nutritional Information: CALORIES 278 (17% from fat); PROTEIN 17.6g; FAT 5.1g (sat 1.1g, mono 2.1g, poly 1.3g); CARB 39.7g; FIBER 1.5g; CHOL 104mg; IRON 3.7mg; SODIUM 153mg; CALC 68mg SOURCE: Cooking Light YEAR: 1995 ISSUE: October PAGE: 145 Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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