"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Seafood Risotto Recipe

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This recipe for Seafood Risotto, by , is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doug & Megan Riggs
Added: Wednesday, August 12, 2009


1 T. olive oil
1/2 c. chopped onion
1 clove garlic, minced
1 can chicken broth, divided
1 c. uncooked risotto rice (arborio)
1/2 c. cooked carrots
1/2 c. frozen peas
1 lb. shrimp, peeled and ready to eat, thawed
1/8 c. dried parsley
3 T. grated Parmesan cheese

Heat oil in large skillet on medium heat. Saute onion and garlic over medium heat until soft. Add rice and saute 3 minutes. Add 1 c. broth. Cover and simmer approx. 8 minutes or until liquid is absorbed. Add remaining broth and carrots. Cover and simmer for 3 minutes. Add shrimp and peas. Cover and simmer 10 minutes. Add parsley and cook approx. 5 minutes until liquid is absorbed.
Sprinkle with Parmesan cheese.




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