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Shrimp Risotto

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 40 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • Olive oil
  • 1 small white onion, chopped
  • 1/2 cup Arborio rice
  • Dry white cooking wine
  • 2 cups chicken stock or broth (approx. 2 cans)
  • 1/2 cup shrimp (scallops, roasted garlic, or other add-in of your choice)
  • Freshly grated parmesan cheese
make it
In a large pot, heat enough olive oil to just cover the bottom of the pot on med to med-high heat. Saute onion until translucent, but not caramelized.

Add the Arborio rice to the onions. Add dry white wine...about 1/3 the amount of rice or enough until the rice is just covered in wine. Stir, cover, and let sit for 3-5 minutes until the rice has absorbed all of the wine.

Add 1/2 cup or 1/2 can of chicken stock or broth. Stir cover, and let stand 3-5 minutes. Do not stir in between...the key is to let the rice sit. Repeat 3 more times with the stock (a total of approximately 2 cups of stock). Each time make sure that the rice has absorbed the liquid before adding more.

In the meantime, start sauteing the shrimp. About 2 minutes into the last cooking time, add the shrimp. Stir, cover, and let finish cooking for another 2-3 minutes.

Add freshly grated parmesan cheese to taste. Stir and immediately remove from heat. Let sit to thicken slightly and serve.
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