Kung Pao Shrimp Risotto

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

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

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

Step 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

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

Step 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

Servings 0

Amount Per Serving
Calories 437Calories from Fat 15

% Daily Value *
Total Fat 7.3g12%

Saturated Fat 1g5%
Cholesterol 173mg58%
Sodium 277mg12%
Total Carbohydrate 40g14%

Dietary Fiber 4.3g18%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Kung Pao Shrimp Risotto