Cilantro Cream Risotto with Shrimp

Serves 4

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3 cups water
2 cups chicken broth
1 cup heavy cream
1/4 cup chopped fresh cilantro leaves
1/3 cup butter, divided
3/4 lb shrimp, peeled, deveined, and chopped
1/2 cup onion, chopped
1 each minced garlic
1 cup Blue Ribbon® White Rice
2 tomato, seeded and chopped
1/3 cup shaved Parmesan cheese
1/2 cup green onion, chopped
1/2 tsp ground white pepper
1/2 tsp salt

Cooking Directions

Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 20-30 minutes.
Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2-3 minutes. Do not overcook. Remove from saucepan; keep warm. In same saucepan, cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2-3 minutes. Increase heat to medium high; stir in 1 cup water-broth mixture.
Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring 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, about 25-30 minutes.
Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2-3 minutes. Serve immediately