Asian Risotto

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cup arborio rice
• 5 tablespoons butter, divided
• 1 (3 1/4 ounce) package shiitake mushrooms, stems removed,cut into 1/4 inch strips
• 1 tablespoon fresh minced garlic
• 1 tablespoon fresh minced ginger
• 3/4 lb fresh shrimp, peeled,deveined,cleaned
• 3 1/4 cups chicken broth
• 1/4 cup dry sherry
• 2 tablespoons soy sauce
• 1/2 cup red bell pepper, diced
• 1/3 cup pine nuts, toasted
• 1/2 cup cilantro leaf, chopped

Recipe

• 1 melt 3 tbs of the butter in a medium saucepan over medium heat.
• 2 stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
• 3 melt remaining 2 tbs butter in the same saucepan.
• 4 stir in ginger and garlic, saute until fragrant, about 1 minute.
• 5 stir in rice; cook over medium heat for 3 minutes.
• 6 in another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
• 7 bring to a boil; remove shrimp to a bowl.
• 8 add about a third of the hot broth to the rice.
• 9 cook over medium heat until broth is absorbed, stirring 2 or 3 times.
• 10 continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
• 11 stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
• 12 stir in cilantro and serve right away.
• 13 to toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.