| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Rice, Seafood, Low fat |
1 |
Servings |
INGREDIENTS
| 5 |
c |
Chicken stock; defatted |
| 1 |
tb |
Olive oil |
| 1 |
sm |
Onion; chopped |
| 1 1/2 |
c |
Arborio rice |
| 1 |
tb |
Parsley |
| 2 |
c |
Shrimp; peel; devein |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Garlic; minced |
| 1 |
tb |
Parmesan |
| 3/4 |
c |
Dry white wine |
INSTRUCTIONS
Brush very small amount of oil in 2 skillets. In one pan saute shrimp,
parsley and garlic until shrimp turn pink. Do not overcook. Have stock
heating on stove. In second pan add onions and cook until clear. Add rice
and stir until lightly browned. Add some hot broth, wine and lemon juice to
rice. Cook until it is absorbed. Continue adding hot broth until rice is
cooked. Mix rice with shrimp and serve with a little Parmesan.
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