7 Tbsp. butter, divided
2 cups assorted vegetables (snow peas, mushrooms, asparagus, broccoli)
2 Tbsp. minced garlic
1/4 tsp. crushed red pepper
3/4 pound medium shrimp, peeled and deveined
3/4 cup white wine, or chicken broth
5 cups chicken broth
1/2 cup chopped onion
1 1/2 cups Arborio rice
1/4 cup whipping cream
1/2 cup grated/shredded Parmesan cheese
1 tsp. dried Parsley (or 3 Tbsp. fresh, chopped)
Melt 1 Tbsp. butter in a large skillet over medium-high heat and lightly sauté the vegetables just until crisp tender. Set aside the vegetables, and melt another 2 Tbsp. butter in the same skillet over medium heat. Add 1 Tbsp. garlic and the crushed red pepper, and then add the shrimp. Stir well to coat the shrimp, and sauté just til shrimp turn pink, about 2 minutes. Add 1/2 cup wine (or broth) to the skillet and simmer for 2 minutes. Drain the shrimp, and reserve the cooking liquid.
Add 1/4 cup wine to the chicken broth and warm in the microwave.
Melt 4 Tbsp. butter in the same skillet over medium heat. Add onion and 1 Tbsp. garlic, sauté for about 2 minutes. Add the rice and stir to coat. Stir until the rice starts to get golden, about 2 minutes.
Add 2 cups of the broth, and simmer until the liquid is absorbed, stirring often. Continue adding 1/2 cup of broth at a time, stirring often and simmering until liquid is absorbed before adding more. (This process will take 20-30 minutes.)
Add the reserved shrimp liquid and continue to stir and simmer for several minutes. Then add the cream and stir well. Add the shrimp, vegetables and parmesan cheese. Stir well, then sprinkle with parsley. Serves 4-6. From:
COOK WITH SARAThis looked so yummy, I had to save it! There are great pictures and details about making it if you link to Sara's blog.
