RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4941
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| Recipe Name: |
Shrimp Risotto with Portobello Mushrooms - Copy - Copy |
| Source: |
Diane Mott Davidson, author of Killer Pancake |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.54
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.75 Pound shrimp, 26-30 (large) peeled and deveined
1 Tablespoon oil, olive
4 Cups broccoli cut into florets
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Directions:
Pour the sherry over the chopped mushrooms, stir, and set aside to marinate while you prepare the risotto.
In a large saucepan, bring 1 cup of the chicken stock, water and Old Bay to a boil. Add the shrimp and poach 3 to 5 minutes or until just pink; set aside.
Heat 2 teaspoons of the olive oil in a heavy-bottomed skillet. Add the onion and sauté over medium heat for 2 to 5 minutes or until it is limp. Add the garlic and rice. Cook and stir for 1 minute or until the rice just begins to change color. Continuing to stir over medium-low heat, add the remaining chicken stock 2/3 cup at a time, stirring until the liquid is absorbed. Continue this process until the rice is tender and the mixture is creamy (this can take up to 30 minutes).
Heat the other teaspoon of olive oil in a small sauté pan and briefly sauté the marinated mushrooms pieces over medium-high heat until they release their liquid. Remove from the heat.
Steam the broccoli for 5 to 6 minutes or until it is bright green and tender.
Stir the cooked shrimp, fresh thyme and mushrooms into the cooked risotto and stir over medium-low heat until heated through. Place the broccoli around the edge of a large platter. Fill the center with the risotto. |
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| Nutrition per Serving: |
| Calories: |
496 |
Total Carbs: |
67.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
136.9 |
Fat: |
8.5 |
Protein: |
32.23 |
| Fiber: |
4.40 |
Sodium: |
38.16 |
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