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Prawn and Pine Nut Risotto

By: phuong  
"A delicious concoction of prawns and pine nuts with a hint of chile pepper. The addition of carrots give a little added crunch and color. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!"

Rating: This weblink has been rated 4 times with an average star rating of 4.8 Read Reviews (3)

Rate/Review | 377 people have saved this

Prep Time:
25 Min
Cook Time:
35 Min
Ready In:
1 Hr

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cups Arborio rice
  • 1/2 cup white wine
  • 1 quart reduced-sodium chicken broth, warmed
  • 1/4 cup chile-garlic flavored butter
  • 12 ounces medium shrimp, peeled and deveined, tails left on
  • 1 carrot, cut into thin strips
  • 1/3 cup pine nuts
  • 1/4 cup sliced black olives
  • 1 large red chile pepper, minced
  • ground black pepper to taste

Directions

  1. Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
  2. Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
  3. Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
  4. At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 765 | Total Fat: 25.6g | Cholesterol: 151mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2008 by NYJULIET99 
This was my first time making risotto and it came out just perfect! I added mushrooms instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2007 by lamski 
this is a delicious risotto.. very creamy and the hint of spice is great. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2009 by Sherri Boyd 
I also didnt use the carrots or the black olives but used mushrooms and added fresh spinach at... MORE

 
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