---------- Recipe via Meal-Master (tm) v8.04
       Title: Shrimp Risotto With Portobello Mushrooms
  Categories: Broccoli, Main dishes, Mushrooms, Rice, Seafood
       Yield: 4 servings
         1 TB dry sherry
     1 1/2 c  chopped portobello
   :          mushrooms
         4    to 4 1/2 cup  lowfat chicken
   :          stock -- recipe in file
         1 c  water
         1 ts Old Bay Seasoniong
       3/4 lb large “Easy-Peel” shrimp --
   :          about 20-22
         1 TB olive oil
       1/2 c  finely chopped onion
         1    clove garlic -- minced
     1 1/4 c  Arborio rice
         1 ts fresh thyme -- finely
   :          chopped
         4 c  broccoli florets
   Pour the sherry over the chopped mushrooms, stir and
   set aside to marinate while you prepare the risotto.
   In a large saucepan, bring 1 cup of the chicken stock,
   the water, and the Old Bay Seasoning to a boil. Add
   the shrimp and poach for 3-5 minutes or until just
   pink. Remove and shell. Set aside. Heat 2 teaspoons of
   the olive oil in a heavy-bottomed skillet. Add the
   onion and saute over Medium heat for 2-5 minutes or
   until itis limp. Add the garlic and rice. Cook and
   stir for 1 minute or until the rice just begins to
   change color. Continuing to stir over Medium-Low heat,
   add the remaining chicken stock 2/3 cup at a time,
   stirring until the liquid is absorbed. Continue the
   process until the rice is tender and the mixture is
   creamy (This can take up to 30 minutes.) Heat the
   other teaspoon of olive oil in a small saute pan and
   briefly saute the marinated mushroom pieces over
   Medium-High heat until they release their liquid.
   Remove from the heat. Steam the broccoli for 5-6
   minutes or until it is bright green and tender. Stir
   the cooked shrimp, fresh thyme and mushrooms into the
   cooked risotto and stir over Medium-Low heat until
   heated through. Place the broccoli around the edge of
   a large platter. Fill the center with the risotto.
   Serves 4-6
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   NOTES : MCformatting and posted by
   bobbi744@sojourn.com Recipe By : Diane Mott Davidson,
   Killer Pancakes
   From:                                 Date: