*  Exported from  MasterCook  *

                Shrimp Risotto with Portobello Mushrooms

Recipe By     : Diane Mott Davidson, Killer Pancakes
Serving Size  : 4    Preparation Time :0:00
Categories    : Broccoli                         Main Dishes
               Mushrooms                        Recipes From Mysteries
               Rice                             Seafood
               Shrimp                           Healthwise

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      tablespoon    dry sherry
  1 1/2  cups          chopped portobello mushrooms
  4      to 4 1/2 cup  lowfat chicken stock -- recipe in file
  1      cup           water
  1      teaspoon      Old Bay Seasoniong
    3/4  pound         large "Easy-Peel" shrimp -- about 20-22
  1      tablespoon    olive oil
    1/2  cup           finely chopped onion
  1      clove         garlic -- minced
  1 1/4  cups          Arborio rice
  1      teaspoon      fresh thyme -- finely chopped
  4      cups          broccoli florets

Pour the sherry over the chopped mushrooms, stir and set aside to marinate
while you prepare the risotto.

In a large saucepan, bring 1 cup of the chicken stock, the water, and the
Old Bay Seasoning to a boil. Add the shrimp and poach for 3-5 minutes or
until just pink. Remove and shell. Set aside.

Heat 2 teaspoons of the olive oil in a heavy-bottomed skillet. Add the onion
and saute over Medium heat for 2-5 minutes or until itis limp. Add the
garlic and rice. Cook and stir for 1 minute or until the rice just begins to
change color. Continuing to stir over Medium-Low heat, add the remaining
chicken stock 2/3 cup at a time, stirring until the liquid is absorbed.
Continue the process until the rice is tender and the mixture is creamy
(This can take up to 30 minutes.)

Heat the other teaspoon of olive oil in a small saute pan and briefly saute
the marinated mushroom pieces over Medium-High heat until they release their
liquid. Remove from the heat.

Steam the broccoli for 5-6 minutes or until it is bright green and tender.
Stir the cooked shrimp, fresh thyme and mushrooms into the cooked risotto
and stir over Medium-Low heat until heated through. Place the broccoli
around the edge of a large platter.  Fill the center with the risotto.

Serves 4-6

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