Although not a true risotto, this low-fat version of the Italian classic is creamy enough to pass for the real thing. Serve it as the main attraction alongside steamed asparagus or a salad of bitter greens and warm ciabatta bread. If you don't have a clay cooker, use a wide Dutch oven with a tight-fitting lid.
Recipe Ingredient Details:
1 1/2 cups uncooked arborio rice
3 cups chicken stock or low-sodium chicken broth
1 medium yellow onion, diced
5 cloves garlic, minced
3/4 cup dry white wine
1 cup grated Asiago cheese (or other sharp, hard cheese)
1 cup frozen peas, thawed and drained well
Salt and freshly ground white pepper (to taste)
1 pound raw shrimp, shelled and deveined
Minced fresh parsley (for garnish)
Soak top and bottom of a clay cooker in water for 15 minutes. Drain.
Combine rice, stock, onion, garlic and wine in cooker, and stir to mix. Place covered pot in cold oven and turn oven to 450°. Cook for 40 minutes, stirring twice, or until rice is tender.
Remove cooker from oven and gently stir in cheese and peas. Season to taste with salt and freshly ground white pepper.
Arrange shrimp, tails at center, in an even layer over rice. Return cooker to oven and cook, covered, for 10 more minutes. Remove from oven and let stand, covered, for 5 minutes. Garnish with parsley. Serve hot.
Recipe Additional Notes:
Calories 363,Fat 7,Perfat 18,Cholesterol 131,Carbo 46,Protein 26,Fiber ,Sodium
Fri, 2012-07-06 09:23