| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
Italian |
Fish and se, Rice, Italian |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp — peeled |
| 1 |
|
Clove garlic — minced |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Parsley — finely chopped |
| 3 |
tb |
Butter |
| 1 |
|
Clove garlic — minced |
| 1 |
sm |
Onion — finely chopped |
| 1 1/4 |
c |
Chicken stock |
| 1/2 |
c |
White wine |
| 1 |
c |
Arborio rice |
| 1/4 |
c |
Parmesan cheese — grated |
INSTRUCTIONS
TO PREPARE PRAWNS Peel, devein, and cut in half. Toss with lemon juice,
garlic, and parsley. [preferrably marinate for an hour]. Place in glass
dish and microwave for 3 minutes on high. Set aside. TO PREPARE RISOTTO In
glass serving dish, combine butter, garlic and onion. Cook on high 2-3
minutes. Stir in rice to coat. Add in heated broth and wine. Cover and
cook on high 6 minutes until boiling. Reduce high to medium and cook
another 6 minutes. Stir in prawns an d their juice and cook 3 minutes on
high. Mix in cheese and let stand 5 minutes.
Recipe By : NCS
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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