Treat yourself to a creamy risotto of meaty shrimp, aromatic cilantro, chicken broth and butter. Topped with parmesan and cooked to perfection with our arborio rice.
Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
Meanwhile, combine cream and cilantro in a small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
Melt 2 tablespoons butter in large saucepan over medium-high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.
Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes. Increase heat to medium-high; stir in 1 cup water-broth mixture.
Cook uncovered, stirring frequently until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
Stir in cilantro cream, shrimp, tomatoes, cheese, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.
If you’re team-cilantro, than we’ve got just the creation for you. This Cilantro Cream Risotto with Shrimp is one of our most exquisite risotto recipes to date. That said, who are anti-cilantro can still enjoy this lovely dish. Although we can change your appetite for the tasty herb, we can still show you how to make an incredible risotto, whether or not you choose to skip the cilantro.
Made with a rich reduction of heavy cream, chicken broth, simmered onions, and garlic – this risotto doesn’t skip on the details. Add in some succulent shrimp, fresh parmesan cheese, and our acclaimed Mahatma® Arborio Rice, and this risotto might just become your new favorite weeknight specialty.