-
1
1. In a meduim sacuepan, bring the chicken broth to a simmer, reduce heat to low and keep warm.
-
2
2. Melt the butter in a large skillet over meduim-low heat. Add the onion; saute until softened, 3 minutes. Add 1 teaspoon of garlic; saute 30 seconds. Stir in the rice, then add 1/2 cup of the sherry; cook until absorbed, stirring frequently about 2 minutes. Add 1/2 cup of the broth, stirring until absorbed, 2 minutes. Add remaining broth 1/2 cup at a time until absorbed before adding the next. Cook, stirring frequently, until rice is tender and cream, 20 to 25 minutes.
-
3
3. Heat 2 teaspoons of the olive oil in a nonstick skillet over medium-high heat. Add the mushrooms and saute until golden, 5 to 7 minutes. Add 1 teaspoon each of the garlic and thyme and the pinch of salt; saute 1 minute and transfer to a plate. Add remaining oil and the shrimp to empty pan; cook 2 minutes. Add remaining garlic and saute 1 minute more. Add remaining sherry and simmer 1 minute, until shrimp are just barely cooked through; set aside.
-
4
4. When the risotto has finished cooking, stir in shrimp and liquid, mushrooms, Parmesan, parsley and remaining thyme. Warm 2 minutes. Spoon into bowls and serve.
-
5
Nutrition: 451 calories, 26g protein, 50 g carbohydrate, 10g fat (3.6g saturated), 2g fiber
