Easy Shrimp Risotto
(as featured on 20/20 segment)
This is a simpler version of the dish in my book, Microwave Gourmet,
and it is adapted to today’s more powerful ovens. In the spring,
use the wonderful peas. In other seasons, use edamame which can be
pought peeled and refrigerated or frozen. The recipe was tested in
one of the newer, more powerful 1,200-watt ovens. Those with older ovens can return to the book. The
entire cooking takes place with the dish uncovered. This recipe can also be a pattern for other risottos.
¼ cup olive oil
1 cup ¼” dice sweet onions such as Vidalia, Walla Walla or Maui
1½ cups Arborio rice
1 quart chicken broth, or 1 cup dry white wine and 3 cups chicken broth
1 cup green peas or edamame
1 pound cleaned shrimp
½ cup coarsely chopped dill fronds
1/3 cup finely chopped parsley
together the olive oil and onions in a 12”-oval or rectangular
microwave-safe baking dish that holds at least 8 cups of liquid. Cook
on high for 2 minutes. Stir in rice. Cook 2 minutes more.
Stir in 3 cups of broth or 1 cup of wine and two cups of broth. Cook 9
minutes. Stir in peas or edamame and shrimp. Cook 6 minutes.
Remove from oven. Stir in dill, parsley and 1 more cup broth. Cover with a cloth. Allow to sit 5 minutes. Serve.
Serves 8 as a first course, 4 to 6 as a main.
Return to Recipes