Ingredients

• 4 cups low sodium chicken broth
• 1 tbsp unsalted butter
• 1/2 cup finely chopped onion
• 3 tsp minced fresh garlic
• 1 cup arborio rice
• 3/4 cup dry sherry or dry white wine
• 4 tsp olive oil
• 6 oz shiitake mushrooms, stemmed, caps sliced
• 2 tsp minced fresh thyme
• pinch salt
• 3/4 lb shrimp, shelled and cleaned
• 1/4 cup parmesan cheese
• 2 tbsp fresh parsley minced

Directions

1. In a med saucepan, bring broth to a simmer, reduce heat and keep warm

2. Melt butter in large skillet over med-low heat. Add onion, saute until soft, 3 min. Add 1 tsp garlic; saute 30 seconds. Stir in rice, then add 1/2 cup of sherry; cook until absorbed, stir frequently about 2 min.

3. Add 1/2 cup broth at a time; stir each 1/2 cup until absorbed before adding the next. Cook, stirring frequently until rice is tender and creamy, 20 to 25 min.

4. Heat 2 tsp of olive oil in skillet over med-high heat. Add mushrooms and saute until golden, 5 to 7 min. Add 1 tsp each of garlic and thyme and pinch of salt; saute 1 min and transfer to a plate. Add remaining garlic and saute 1 min. Add remaining sherry and saute 1 min., until shrimp are just barely cooked through, set aside.

5. When the risotto has finished cooking, stir in shrimp and liquid, mushrooms, parsley and remaining thyme. Warm 2 min.

6. Fitness Mag 2011

Email to a friend | Print this recipe | Back