Cilantro Cream Risotto With Shrimp Food

CILANTRO CREAM RISOTTO WITH SHRIMP

Cilantro Cream Risotto with Shrimp image

Cilantro Cream Risotto with Shrimp

Number Of Ingredients 14

Ingredients

1 ½ cups uncooked Mahatma® Arborio Rice
3 cups water
2 cups chicken broth
1 cup heavy cream
¼ cup cilantro, minced
⅓ cup butter or margarine, divided
¾ lb shrimp, peeled, deveined, and chopped
½ cup chopped onion
1 clove garlic, minced
2 medium tomatoes, chopped and seeded
⅓ cup grated Parmesan cheese
½ cup chopped green onions
½ teaspoon ground white pepper
½ teaspoon salt

Steps:

Treat yourself to a creamy risotto of meaty shrimp, aromatic cilantro, chicken broth and butter. Topped with parmesan and cooked to perfection with our arborio rice.
Step 1 Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
Step 2 Meanwhile, combine cream and cilantro in a small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
Step 3 Melt 2 tablespoons butter in large saucepan over medium-high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.
Step 4 Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes. Increase heat to medium-high; stir in 1 cup water-broth mixture.
Step 5 Cook uncovered, stirring frequently until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
Step 6 Stir in cilantro cream, shrimp, tomatoes, cheese, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.
Step 7 Serve immediately.

BULGUR RISOTTO WITH CORN AND SHRIMP

Bulgur Risotto with Corn and Shrimp image

Provided by Kerri Conan

Categories Quick & Easy Dinner Seafood Shrimp Corn Healthy Bulgur Boil Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
1/2 teaspoon salt
12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, cored, seeded and chopped
2 limes (1 juiced, 1 cut into wedges)
1/4 teaspoon red pepper flakes
1/4 cup cilantro, chopped

Steps:

Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

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