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Shrimp Risotto With Rice Recipe
|Wild rice||1⁄2 Cup (8 tbs)|
|Boiling water||3 Cup (48 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Green pepper||1 Large, diced|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Slivered pimento||1⁄2 Cup (8 tbs)|
|Cooked shrimp||1 1⁄2 Pound|
|Lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 1407 Calories from Fat 527
% Daily Value*
Total Fat 60 g92.4%
Saturated Fat 37 g184.9%
Trans Fat 0 g
Cholesterol 153.2 mg
Sodium 2991.1 mg124.6%
Total Carbohydrates 88 g29.4%
Dietary Fiber 13.2 g53%
Sugars 12.7 g
Protein 127 g253.6%
Vitamin A 84.2% Vitamin C 399.5%
Calcium 10.6% Iron 26.3%
*Based on a 2000 Calorie diet
Cook rice with salt in boiling water, keeping at a slow boil, until each grain is split and fluffy, about 30 minutes.
Drain well but do not stir or run under water.
Cover the pan with a folded towel until ready to use the rice.
Melt 1/4 cup butter in large heavy skillet.
Add green pepper and cook gently until it is tender.
Add mushrooms and continue cooking gently for 5 minutes.
Add rice, pimento and shrimp.
Season with salt, pepper, Tabasco and lemon juice and stir gently.
Top with 1 tbsp.butter and let heat over lowest heat 10 minutes