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Kung Pao Shrimp Risotto





Yields
Makes 4 servings

 1 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed and drained
 1/2 cup diced red bell pepper
 1 tablespoon minced fresh ginger
 4 dried hot chilies (about 3 in.)
 1 teaspoon salad oil
 1 cup white arborio or pearl rice
 1 cup dry sherry
 3 1/2 cups fat-skimmed chicken broth
 1 teaspoon Asian (toasted) sesame oil
 1/2 cup chopped or slivered green and/or red bell pepper
 2 tablespoons chopped salted roasted peanuts
  Soy sauce
Step 1
1

In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp until pink, about 2 minutes. Remove from pan.

Step 2
2

Add diced red bell pepper, ginger, chilies, and salad oil to pan. Stir until vegetables are limp, about 3 minutes.

Step 3
3

Add rice to pan and stir until opaque, 1 to 2 minutes. Add sherry and broth. Bring to a boil and cook, stirring often, until rice is tender to bite, about 15 minutes.

Step 4
4

Add shrimp and stir just until hot, 1 to 2 minutes. Stir in sesame oil.

Step 5
5

Ladle risotto into wide bowls or mound on plates. Sprinkle portions with chopped bell pepper and peanuts. Add soy sauce to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories437
% Daily Value *
Total Fat 7.3g10%

Saturated Fat 1g5%
Cholesterol 173mg58%
Sodium 277mg13%
Total Carbohydrate 40g15%

Dietary Fiber 4.3g16%
Protein 35g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.