Cilantro Cream Risotto With Shrimp - cooking recipe

Ingredients

3 cups water
2 cups chicken broth
1 cup heavy cream
1/4 cup minced cilantro
1/3 cup butter or 1/3 cup margarine, divided
3/4 lb shrimp, peeled, deveined and chopped
1/2 cup chopped onion
1 garlic clove, minced
1 cup uncooked arborio rice or 1 medium grain rice
2 medium tomatoes, chopped and seeded
1/3 cup grated parmesan cheese
1/2 cup chopped green onion
1/2 teaspoon white pepper
1/2 teaspoon salt

Preparation

Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
.Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.
Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes.
Increase heat to medium high; stir in 1 cup water/broth mixture.
Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water/broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.Serve immediately.
Yields 6 servings.