Ingredients
4 cups reduced-sodium chicken broth
1 tablespoon unsalted butter
1/2 cup finely chopped onion
3 teaspoons minced fresh garlic
1 cup Arborio rice
3/4 cup dry sherry or dry white wine
4 teaspoons olive oil
6 ounces shiitake mushrroms, stemmed, caps sliced (about 2 cups)
2 teaspoons minced fresh thyme
Pinch salt
3/4 pound medium shrimp, shelled and cleaned (tails removed if desired)
1/4 cup fresh grated Parmesan
2 Tablespoons minced fresh parsley
Preparation
In a meduim sacuepan, bring the chicken broth to a simmer, reduce heat to low and keep warm.
Melt the butter in a large skillet over meduim-low heat. Add the onion; sauté until softened, 3 minutes. Add 1 teaspoon of garlic; sauté 30 seconds. Stir in the rice, then add ½ cup of the sherry; cook until absorbed, stirring frequently about 2 minutes. Add ½ cup of the broth, stirring until absorbed, 2 minutes. Add remaining broth ½ cup at a time until absorbed before adding the next. Cook, stirring frequently, until rice is tender and cream, 20 to 25 minutes.
Heat 2 teaspoons of the olive oil in a nonstick skillet over medium-high heat. Add the mushrooms and sauté until golden, 5 to 7 minutes. Add 1 teaspoon each of the garlic and thyme and the pinch of salt; sauté 1 minute and transfer to a plate. Add remaining oil and the shrimp to empty pan; cook 2 minutes. Add remaining garlic and sauté 1 minute more. Add remaining sherry and simmer 1 minute, until shrimp are just barely cooked through; set aside.
When the risotto has finished cooking, stir in shrimp and liquid, mushrooms, Parmesan, parsley and remaining thyme. Warm 2 minutes. Spoon into bowls and serve.
Nutrition: 451 calories, 26g protein, 50 g carbohydrate, 10g fat (3.6g saturated), 2g fiber
