Shrimp Risotto With Portobello Mushrooms

---------- Recipe via Meal-Master (tm) v8.04

Title: Shrimp Risotto With Portobello Mushrooms
Categories: Broccoli, Main dishes, Mushrooms, Rice, Seafood
Yield: 4 servings


1 TB dry sherry
1 1/2 c chopped portobello
: mushrooms
4 to 4 1/2 cup lowfat chicken
: stock -- recipe in file
1 c water
1 ts Old Bay Seasoniong
3/4 lb large "Easy-Peel" shrimp --
: about 20-22
1 TB olive oil
1/2 c finely chopped onion
1 clove garlic -- minced
1 1/4 c Arborio rice
1 ts fresh thyme -- finely
: chopped
4 c broccoli florets

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,
the water, and the Old Bay Seasoning to a boil. Add
the shrimp and poach for 3-5 minutes or until just
pink. Remove and shell. Set aside. Heat 2 teaspoons of
the olive oil in a heavy-bottomed skillet. Add the
onion and saute over Medium heat for 2-5 minutes or
until itis 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 the
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 saute pan and
briefly saute the marinated mushroom pieces over
Medium-High heat until they release their liquid.
Remove from the heat. Steam the broccoli for 5-6
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.
Serves 4-6

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NOTES : MCformatting and posted by
bobbi744@sojourn.com Recipe By : Diane Mott Davidson,
Killer Pancakes

From: Date:

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