Clam And Shrimp Risotto
Recipe By :Meal-In-One Favorites
Serving Size : 6
2 tablespoons vermouth
1 7-ounce can clams minced -- drained (reserve liquid)
1 4 1/2-ounce can shrimp tiny alaskan -- drained (reserve liquid)
1/4 cup butter real
1/2 cup green onion minced
1 cup white rice short-grain italian arborio
rice or medium grain rice
3 cups chicken broth hot
1 cup green pea tiny
2 tablespoons parsley minced fresh
salt and freshly ground pepper to taste
GARNISH:
2 tablespoons parsley chopped fresh
1/2 cup parmesan cheese grated
Pour vermouth over clams and shrimp in small bowl; set aside. Melt butter in medium saucepan and stir in green onions; simmer for 3 minutes. Add rice and stir for 5 minutes until broth is nearly absorbed, about 10 minutes. Stir in additional 1/2 cup chicken broth; continue cooking, stirring until nearly absorbed and rice becomes creamy. Stir in reserved liquid from clams and shrimp. Cook, stirring; add 1/4 cup broth each time liquid has been absorbed. Add only as much liquid as rice will absorb.
Meanwhile, cook peas in 2 tablespoons chicken broth for 3 minutes. stir clams, shrimp, and peas into rice; heat through. Add 2 tablespoons minced parsley, salt, and pepper to taste. Garnish with 2 tablespoons chopped parsley sprinkled on top just before serving. Pass the Parmesan cheese separately.
Source: "Cookin' 99 CD Collection"
Recipe By :Meal-In-One Favorites
Serving Size : 6
2 tablespoons vermouth
1 7-ounce can clams minced -- drained (reserve liquid)
1 4 1/2-ounce can shrimp tiny alaskan -- drained (reserve liquid)
1/4 cup butter real
1/2 cup green onion minced
1 cup white rice short-grain italian arborio
rice or medium grain rice
3 cups chicken broth hot
1 cup green pea tiny
2 tablespoons parsley minced fresh
salt and freshly ground pepper to taste
GARNISH:
2 tablespoons parsley chopped fresh
1/2 cup parmesan cheese grated
Pour vermouth over clams and shrimp in small bowl; set aside. Melt butter in medium saucepan and stir in green onions; simmer for 3 minutes. Add rice and stir for 5 minutes until broth is nearly absorbed, about 10 minutes. Stir in additional 1/2 cup chicken broth; continue cooking, stirring until nearly absorbed and rice becomes creamy. Stir in reserved liquid from clams and shrimp. Cook, stirring; add 1/4 cup broth each time liquid has been absorbed. Add only as much liquid as rice will absorb.
Meanwhile, cook peas in 2 tablespoons chicken broth for 3 minutes. stir clams, shrimp, and peas into rice; heat through. Add 2 tablespoons minced parsley, salt, and pepper to taste. Garnish with 2 tablespoons chopped parsley sprinkled on top just before serving. Pass the Parmesan cheese separately.
Source: "Cookin' 99 CD Collection"
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