Ingredients
- 1 1/2 cups uncooked Arborio Rice
- 3 cups water
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup cilantro, minced
- 1/3 cup butter or margarine, divided
- 3/4 lb shrimp, peeled, deveined, and chopped
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 medium tomatoes, chopped and seeded
- 1/3 cup grated Parmesan cheese
- 1/2 cup chopped green onions
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon salt
Preparation
- Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
- Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
- Melt 2 tablespoons butter in large saucepan over medium-high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.
- Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes. Increase heat to medium-high; stir in 1 cup water-broth mixture.
- Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
- Stir in cilantro cream, shrimp, tomatoes, cheese, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.
Preparation Time: 35 minutes
Yield: 6 person(s)
Cooking Time: 35 minutes
