INGREDIENTS

INSTRUCTIONS

Pour the sherry over the chopped mushrooms, stir and set aside to
marinate while you prepare the risotto. In a large saucepan, bring 1
cup of the chicken stock, the water, and the Old Bay Seasoning to a
boil. Add the shrimp and poach for 3-5 minutes or until just pink.
Remove and shell. Set aside. Heat 2 teaspoons of the olive oil in a
heavy-bottomed skillet. Add the onion and saute over Medium heat for
2-5 minutes or until itis limp. Add the garlic and rice. Cook and  stir
for 1 minute or until the rice just begins to change color.  Continuing
to stir over Medium-Low heat, add the remaining chicken  stock 2/3 cup
at a time, stirring until the liquid is absorbed.  Continue the process
until the rice is tender and the mixture is  creamy (This can take up
to 30 minutes.) Heat the other teaspoon of  olive oil in a small saute
pan and briefly saute the marinated  mushroom pieces over Medium-High
heat until they release their  liquid. Remove from the heat. Steam the
broccoli for 5-6 minutes or  until it is bright green and tender. Stir
the cooked shrimp, fresh  thyme and mushrooms into the cooked risotto
and stir over Medium-Low  heat until heated through. Place the broccoli
around the edge of a  large platter. Fill the center with the risotto.
Serves 4-6  Recipe By     : Diane Mott Davidson, Killer Pancakes
Posted to MC-Recipe Digest V1 #223  Date: Sun, 22 Sep 1996 19:35:36
-0400  From: Robertal Banghart <bobbi744@sojourn.com>  NOTES :
MCformatting and posted by bobbi744@sojourn.com

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 256
Calories From Fat: 31
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 13.7mg
Potassium: 39mg
Carbohydrates: 48.9g
Fiber: <1g
Sugar: <1g
Protein: 4.5g