Asian Risotto

1. 1

   Melt 3 TBS of the butter in a medium saucepan over medium heat.

2. 2

   Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.

3. 3

   Melt remaining 2 TBS butter in the same saucepan.

4. 4

   Stir in ginger and garlic, saute until fragrant, about 1 minute.

5. 5

   Stir in rice; cook over medium heat for 3 minutes.

6. 6

   In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.

7. 7

   Bring to a boil; remove shrimp to a bowl.

8. 8

   Add about a third of the hot broth to the rice.

9. 9

   Cook over medium heat until broth is absorbed, stirring 2 or 3 times.

10. 10

    Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.

11. 11

    Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.

12. 12

    Stir in cilantro and serve right away.

13. 13

    To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.

* Per serving · 4 servings · Values may vary.

No additional tips available.