Sunday, February 22, 2009
What’s Cooking Sunday: Risotto With Saffron & Shrimp
While Marble Man’s away, I decided I didn’t want to do so much cooking. I’m concentrating on one-dish meals. This one is very hearty, full of flavor, and is very easy as well:
Risotto With Saffron And Shrimp
prep time: 10 minutes
cooking time: approximately 30 minutes
3½ C low-sodium chicken broth
½ C warm water
1 tsp olive oil
½ C finely chopped shallots
7 oz Arborio or other short grain rice
1 C white wine
12 oz shrimp, peeled, deveined, and halved, cross-wise
4 tsp grated Parmesan cheese
freshly ground pepper to taste
Chopped fresh parsley for garnish (optional)
In medium saucepan bring broth to a boil. Reduce heat to low and let simmer until ready to use.
In small bowl, combine water and saffron and set aside.
In separate non-stick saucepan, heat oil and add shallots. Cook over medium heat, stirring frequently, about 1 minute. Add rice and stir to coat. Continue to stir and cook 1 additional minute. Add wine and 1 cup of the simmering broth. Cook, stirring frequently until most of the liquid is absorbed.
Stir in saffron and water mixture and ½ C of broth. Cook, stirring frequently until liquid is absorbed. Add all but ½ C of the broth, ½ C at a time stirring frequently after each addition until liquid has been absorbed.
Add the shrimp and the remaining ½ C of broth. Cook, stirring frequently, for 3 minutes until shrimp are pink and rice mixture is creamy. Remove from heat. Stir in cheese and pepper.
Nutritional info for each serving:
5 g total fat
87 mgs cholesterol
218 mgs sodium
54 g carbohydrate
1 g dietary fiber
19 g protein
76 mg calcium
*Note: You can play with the ingredients for this recipe.
If you don’t have shallots, you can use ½ C chopped onion and a couple of cloves of chopped garlic.
Asparagus would be very good in it, or use your imagination and let me know what you did!