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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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