Risoto With Herb Sauce And Shrimp
16 ingredients
1 steps
Ingredients
- 2 T butter
- 1 diced onion
- 2 chopped garlic cloves
- 1 1/4 c arborio rice
- 1/2 C dry white wine
- 4 C boiling chicken stock
- 2 T fresh lemon juice
- 1/3 C grated parmesan
- Sauce:
- 3/4 C water
- 1 T dijon mustard
- 1 C packed, chopped fresh mint
- 1 C packed, chopped flat leaf parsley
- 2 T olive oil
- 1/2 C chopped chives
- 1t kosher salt
Directions
-
1{"0":"Preheat oven to 400 degrees","2":"Melt butter in dutch oven over med-high heat","3":"Add onion and garlic (salt)","4":"Cook until onion is translucent (5 min)","5":"Add rice and stir for 1 min","6":"Pour in wine and cook till it evaporates","7":"Add chicken stock and cook down by about half","8":"Cover and transfer to oven.","9":"Bake 15 min.","10":"Stir in lemon juice and parmesan.","11":"Cook down on stove if too watery.","13":"Sauce:","14":"Put all sauce ingredients in blender and pulse till pureed","15":"Add sauce to rice and cook down if too watery.","17":"Serve with cooked shrimp on top."}
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