Big Night's Risotto with Shrimp
| Yield: | 4 Servings |
| Categories: | Entrees |
| BROTH | ||
| 1 | lb | Medium shrimp |
| 1 | Clove garlic; chopped | |
| 1 | md | Onion; chopped |
| 1 | Chopped carrot; (1/3 to 1/2 cup) | |
| 1 | Stalk celery; chopped | |
| 1 | tb | Parsley |
| Salt and pepper; to taste | ||
| 5 | c | Water |
| RISOTTO | ||
| 2 | tb | Olive oil |
| 1/4 | c | Chopped onion |
| 1 | Clove garlic; chopped | |
| 1 | tb | Unsalted butter |
| 2 | tb | Olive oil |
| 1 | c | Arborio rice |
| 1/2 | c | Dry white wine |
| 1 | sm | Tomato; diced |
| 1/4 | c | Grated Parmesan cheese |
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