Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Asian Risotto With Shrimp & Chicken
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- #11985
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
1/2 pound shiitake mushrooms
1 red bell pepper, stemmed and seeded
1/2 cup pine nuts
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/2 roast chicken, preferably smoked
3/4 pound medium-size raw shrimp
3 1/4 cups chicken broth
1/4 cup dry sherry
2 tablespoons soy sauce
1/2 teaspoon Asian chile sauce (optional)
6 tablespoons unsalted butter, divided
1 cup arborio rice
1/4 cup freshly grated Parmesan cheese
1/2 cup coarsely chopped fresh cilantro
directions
Cut off and discard mushroom stems. Cut mushroom caps into 1/4-inch strips.
Cut bell pepper into 1/4-inch cubes. Toast pine nuts on baking sheet at 325 degrees F until golden, about 8 minutes. Combine ginger and garlic.
Separate chicken meat from bones and cut meat into bite-size pieces. Shell shrimp, then split in half along the back.
In small bowl, combine broth, sherry, soy sauce and chili sauce, if using.
Melt 4 tablespoons butter in 2 1/2-quart saucepan over medium-high heat.
Saute mushrooms until they begin to wilt, about 5 minutes. Remove from pan and set aside.
Add remaining 2 tablespoons butter to pan and saute garlic and ginger a few seconds. Add rice and stir slowly for 3 minutes.
Reduce heat to low and add broth mixture, a third at a time. Stir slowly until rice has absorbed nearly all the broth before adding the next third of broth. When rice has absorbed almost all of broth and grains are firm but no longer raw-tasting (about 20 minutes in all), stir in mushrooms, red pepper, pine nuts, chicken and shrimp. Simmer 4 minutes longer to cook shrimp.
Remove from heat and stir in cheese and cilantro.
added by
dancersrecipes
nutrition data
802 calories, 31 grams fat, 89 grams carbohydrates, 43 grams protein per serving.
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reviews & comments
July 12, 2013
I make a lot of risotto and this one has now become one of my favorites - EVER! I love the asian flavors incorporated into the risotto style of cooking rice. Amazing recipe! To the person who was confused by the directions, everything is there, you just need to follow slowly. This recipe actually gives more detail then most others which might be why it's confusing to some. I had no problems and the recipe turned out great. I used a rotisserie chicken from the deli but you could probably use any leftover cooked chicken just fine since this recipe has so much flavor it wouldn't be lacking anything by not being smoked.
The directions for this recipe leaves a lot to be disired. There are no clear explanations of what is being combined or sauteed or mixed.