Kung Pao Shrimp Risotto Recipe

Name: Kung Pao Shrimp Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed and drained; 1/2 cup diced red bell pepper; 1 tablespoon minced fresh ginger; 4 dried hot chilies (about 3 in.); 1 teaspoon salad oil; 1 cup white arborio or pearl rice; 1 cup dry sherry; 3 1/2 cups fat-skimmed chicken broth; 1 teaspoon Asian (toasted) sesame oil; 1/2 cup chopped or slivered green and/or red bell pepper; 2 tablespoons chopped salted roasted peanuts; Soy sauce

Servings: persons

1 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed and drained
1/2 cup diced red bell pepper
1 tablespoon minced fresh ginger
4 dried hot chilies (about 3 in.)
1 teaspoon salad oil
1 cup white arborio or pearl rice
1 cup dry sherry
3 1/2 cups fat-skimmed chicken broth
1 teaspoon Asian (toasted) sesame oil
1/2 cup chopped or slivered green and/or red bell pepper
2 tablespoons chopped salted roasted peanuts
Soy sauce

1
In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp until pink, about 2 minutes. Remove from pan.
2
Add diced red bell pepper, ginger, chilies, and salad oil to pan. Stir until vegetables are limp, about 3 minutes.
3
Add rice to pan and stir until opaque, 1 to 2 minutes. Add sherry and broth. Bring to a boil and cook, stirring often, until rice is tender to bite, about 15 minutes.
4
Add shrimp and stir just until hot, 1 to 2 minutes. Stir in sesame oil.
5
Ladle risotto into wide bowls or mound on plates. Sprinkle portions with chopped bell pepper and peanuts. Add soy sauce to taste.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed and drained, 1/2 cup diced red bell pepper, 1 tablespoon minced fresh ginger, 4 dried hot chilies (about 3 in.), and more.

Yes, Kung Pao Shrimp Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Shrimp Risotto

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