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Seafood Risotto

Microwave.Lady's picture
Ingredients
  Rice 2 Cup (32 tbs) (Uncooked)
  Onion 1 Small, chopped
  Butter 1⁄4 Cup (4 tbs)
  Medium shrimp 1⁄2 Pound
  Mushrooms 1⁄4 Pound
  Stalk celery 1 , chopped
  Red pepper 1 , sliced
  Frozen green peas 10 Ounce (1 Package)
  Saffron 1⁄4 Teaspoon
  Finely chopped parsley 2 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Onions 2 Small, sliced
  Stalk celery 1⁄2
  Garlic 1 Clove (5 gm)
  White wine 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

GETTING READY
1) Peel and devein shrimp.

MAKING
2) In a ceramic casserole, add the stock ingredients, shrimp peels, and water and cook at highest setting for 5 minutes.
3) Strain the liquid and keep aside.
4) In a casserole, melt butter.
5) Cook onion until tender and then stir in rice.
6) Pour in the strained stock and then cook for 12 minutes.
7) Rotate the dish every 2 minutes.
8) Stir in celery, red pepper, mushrooms, shrimp, peas, and saffron.
9) Cover casserole and cook on highest setting for 6 minutes or until shrimp turns pink.
10) Stir the mixture occasionally and turn after 3 minutes.

SERVING
11) Garnish with parsley and grated cheese and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Rice, Shrimp
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
2

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4.13077
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1400 Calories from Fat 279

% Daily Value*

Total Fat 32 g49%

Saturated Fat 18.1 g90.6%

Trans Fat 0 g

Cholesterol 246.6 mg82.2%

Sodium 968.2 mg40.3%

Total Carbohydrates 200 g66.5%

Dietary Fiber 15.7 g62.9%

Sugars 21.7 g

Protein 56 g111.1%

Vitamin A 108.9% Vitamin C 294.5%

Calcium 42.3% Iron 49%

*Based on a 2000 Calorie diet

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Seafood Risotto Recipe