Risotto With Shrimp And Cherry Tomatoes

Recipe Ingredients

2		Garlic cloves - minced
1/3 cup	5.3g / 0.2oz	Minced cilantro
		Zest of 1 orange
5 cups	1185ml	Chicken broth
3 tablespoons	45ml	Olive oil
1/3 cup	20g / 0.7oz	Finely-chopped white onion
1 1/2 cups	240g / 8.5oz	Arborio rice
1/2 cup	118ml	White wine
3/4 lb	340g / 11oz	Cooked shelled shrimp - halved crosswise
1/2		Orange or red cherry tomatoes - cut in half
1/2 cup	118ml	Whipping cream
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine garlic, cilantro and orange zest in small bowl. Mix well and set aside.

Bring chicken broth to simmer in small saucepan. Heat oil in 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Swirl to coat pan, then add onion and saute until soft, about 3 minutes. Add rice and stir until grains are well-coated with oil, about 1 minute. Add wine and bring to boil.

Add 1/2 cup broth to rice and cook, stirring frequently, until rice has almost completely absorbed the liquid. Adjust heat so risotto is kept at slow simmer. Repeat, adding 1/2 cup broth at a time, reserving 1/4 cup.

After about 18 minutes, rice will be plump and cooked through but will still have a nice texture. Add shrimp, tomatoes, cream and remaining broth. Stir gently 1 to 2 minutes, allowing some of liquid to be absorbed and shrimp to heat through. Add pepper to taste.

Spoon risotto into warm flat bowls, garnish with reserved garlic mixture and serve immediately.

This recipe yields 4 servings.

Each serving: 634 calories; 1,179 mg sodium; 208 mg cholesterol; 24 grams fat; 62 grams carbohydrates; 31 grams protein; 0.41 gram fiber.

Source:
The Los Angeles Times, 09-06-2000

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