Ingredients for Asian Risotto
- 1 1/2 cups Arborio rice
- 5 tablespoons butter
- 8 ounces fresh shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound fresh shrimp, peeled and deveined
- 4 cups chicken broth
- 1/2 cup dry sherry
- 2 tablespoons soy sauce
- 1/4 cup chopped red bell pepper
- 1/2 cup toasted pine nuts
- 1/4 cup chopped fresh cilantro
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How to Make Asian Risotto
- Melt 3 tablespoons of butter in a medium saucepan over medium heat.
- Add 8 ounces of sliced mushrooms and sauté until softened, about 5 minutes. Remove mushrooms and set aside.
- Melt the remaining 2 tablespoons of butter in the same saucepan.
- Add 2 minced cloves of garlic and 1 tablespoon of grated fresh ginger. Sauté until fragrant, about 1 minute.
- Add 1 ½ cups of Arborio rice and toast for 3 minutes, stirring constantly.
- In a separate saucepan, combine 1 pound of peeled and deveined shrimp, 4 cups of chicken broth, ½ cup dry sherry, and 2 tablespoons of soy sauce.
- Bring the shrimp mixture to a boil, then reduce heat and simmer until shrimp is cooked through (about 3-5 minutes). Remove shrimp from broth and set aside; reserve the broth.
- Add about ⅓ of the hot reserved broth to the rice, stirring until absorbed.
- Continue adding broth, ⅓ at a time, stirring until each addition is absorbed and the rice is creamy but still has a slight bite (al dente), about 20-25 minutes.
- Stir in the cooked mushrooms, ¼ cup of chopped red bell pepper, ½ cup toasted pine nuts (see note below), and the cooked shrimp.
- Cook for another 3-4 minutes to heat through.
- Stir in ¼ cup of chopped fresh cilantro and serve immediately.
- Note: To toast pine nuts, spread them on a baking sheet and toast in a preheated 325°F (160°C) oven for 5-7 minutes, or until golden brown. Watch carefully to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
10g
Fat
51g
Carbs
15g
