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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Seafood Risotto Recipe

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This recipe for Seafood Risotto is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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