Cilantro Cream Risotto with Shrimp

From Recidemia
Jump to: navigation, search


Makes 6 servings.



  1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer.
  2. Reduce heat to low and keep warm.
  3. Meanwhile, combine cream and cilantro in small saucepan.
  4. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
  5. Melt 2 tablespoons butter in large saucepan over medium-high heat.
  6. Add shrimp; cook until pink, about 2 to 3 minutes.
  7. Do not overcook.
  8. Remove from saucepan; keep warm.
  9. Cook onion and garlic in remaining butter over medium heat until soft.
  10. Add rice and stir 2 to 3 minutes.
  11. Increase heat to medium-high; stir in 1 cup water-broth mixture.
  12. Cook uncovered, stirring frequently, until liquid is absorbed.
  13. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
  14. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
  15. Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt.
  16. Stir until mixture is creamy, about 2 to 3 minutes.
  17. Serve immediately.