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Seafood Risotto

Gadget.Cook's picture
This Seafood Rissoto is awesome ! Try out this irresistible shrimp delicacy this weekend for your family get together and tell me if you've enjoyed it ! Your suggestions are welcome !
  Uncooked rice 2 Cup (32 tbs)
  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 1
  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

Peel and devein shrimp.
Put stock in gredients plus shrimp peels and 2 1/2 cups water in a 1 1/2 quart glass or ceramic cas serole.
Cook at highest setting for 5 minutes.
Melt butter in a 21/2-quart casserole for 20 seconds.
Add onion and cook for 2 minutes, until transparent.
Add rice and stir well.
Pour in strained stock.
Cook for 12 minutes.
Rotate the dish one-quarter turn every 2 minutes.
Add celery, red pepper, thawed peas, mushrooms, shrimp, and ground saffron.
Cover casserole and cook 6 minutes on highest setting, until shrimp are pink.
Stir mixture and rotate the dish one-quarter of a turn after 3 minutes.
Before serving, sprinkle with parsley and grated Parmesan cheese.

Recipe Summary

Main Dish

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Seafood Risotto Recipe