- Combine garlic, cilantro and orange zest in small bowl. Mix well and set aside.
- Bring chicken broth to simmer in small saucepan. Heat oil in 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Swirl to coat pan, then add onion and saute until soft, about 3 minutes. Add rice and stir until grains are well-coated with oil, about 1 minute. Add wine and bring to boil.
- Add 1/2 cup broth to rice and cook, stirring frequently, until rice has almost completely absorbed the liquid. Adjust heat so risotto is kept at slow simmer. Repeat, adding 1/2 cup broth at a time, reserving 1/4 cup.
- After about 18 minutes, rice will be plump and cooked through but will still have a nice texture. Add shrimp, tomatoes, cream and remaining broth. Stir gently 1 to 2 minutes, allowing some of liquid to be absorbed and shrimp to heat through. Add pepper to taste.
- Spoon risotto into warm flat bowls, garnish with reserved garlic mixture and serve immediately.
- This recipe yields 4 servings.
- Each serving: 634 calories; 1,179 mg sodium; 208 mg cholesterol; 24 grams fat; 62 grams carbohydrates; 31 grams protein; 0.41 gram fiber.
Notes:
Recipe by Diane Morgan, author of "Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals," (Chronicle Books, $18.95) |
