Ingredients Jump to Instructions ↓

  1. 2 Garlic cloves - minced

  2. 1/3 cup 5 1/3g / 1/5oz Minced cilantro Zest of

  3. 1 orange

  4. 5 cups 1185ml Chicken broth

  5. 3 tablespoons 45ml Olive oil

  6. 1/3 cup 20g / 0.7oz Finely-chopped white onion

  7. 1 1/2 cups 240g / 8 1/2oz Arborio rice

  8. 1/2 cup 118ml White wine

  9. 3/4 lb 340g / 11oz Cooked shelled shrimp - halved crosswise

  10. 1/2 Orange or red cherry tomatoes - cut in half

  11. 1/2 cup 118ml Whipping cream Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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