Italian Risotto With Shrimp (Microwave) |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 15 |
|
Simple risotto recipe which doesn't require constant stirring. I believe it originally came from Cooking Light Ingredients:
3 1/2 cups chicken broth |
1/2 cup dry white wine |
1 cup chopped onion |
2 teaspoons olive oil |
1 1/3 cups arborio rice |
1 cup frozen corn or 1 cup peas |
1/3 cup chopped roasted red pepper |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh oregano |
3/4 cup grated asiago cheese |
Directions:
1. Combine broth and wine in 1 quart glass measuring cup. Microwave on high for 5 minutes, or until it boils. Remove from microwave and keep warm.
2. Combine onion and oil in a 2 quart casserole. Microwave on high 4 minutes .
3. Stir in broth mixture and rice. Microwave on high for 15 minutes or until liquid is almost absorbed, stirring every 5 minutes.
4. Stir in shrimp, corn or peas, roasted red peppers, basil and oregano. Micowave on high for 4 minutes or until shrimp are done, stirring every two minutes.
5. Remove from oven and stir in cheese.
|
|