Microwave Shrimp And Sausage Risotto In Clay Cooker

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Italian		1	Servings

INGREDIENTS

1	lb	Italian sausages, casings
		removed
1		Onion, chopped
1		Clove garlic, minced
1	c	Uncooked long grain white
		rice
1	oz	13-14 can chicken broth
3/4	c	Dry white wine
1/2	c	Shredded Parmesan cheese
1	lb	Raw shrimp, cleaned
		Minced fresh parsley

INSTRUCTIONS

Soak top and bottom of clay cooker in water 15 minutes and drain.
Crumble sausages into cooker. Place covered cooker in microwave and
cook on full power, stirring once, until sausage loses pink color.
(About 8 minutes or less.) Pour off and discard drippings. Stir in
onion and garlic; microwave on full power 3 minutes. Stir in rice,
broth, and wine; microwave covered on low power (defrost) just until
rice is tender, 40-45 minutes.  Stir in cheese. Arrange shrimp, tails
at center, in even layer over  rice. Microwave covered on full power
until shrimp turns pink, about  5 min.  Let stand covered about 5
minutes. Garnish with parsley and serve.  Posted to KitMailbox Digest
by Cairn Rodrigues <cairnann@yahoo.com>  on Apr 18, 1998

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