Prev Recipe Next Recipe

Recipe courtesy of Barbara Kafka

Show: Cooking Live

Episode: Microwave II: Guest: Barbara Kafka

Save Recipe Print

Total:: 1 hr 15 min
Prep:: 45 min
Cook:: 30 min

Level:: Easy

Ingredients

3 tablespoons unsalted butter
3 tablespoons fruity olive oil
1/2 cup chopped scallion (white part only)
2 celery stalks, peeled and chopped
1/2 cup (packed) chopped flat-leaf parsley
2 cups ambra rice
4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth
3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths
1 pound medium shrimp, peeled, deveined and cut in half crosswise
3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water
1 to 2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallion (green part only)
1/2 cup freshly grated Parmesan cheese

Directions

In microwave oven heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent for 3 minutes. Add scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100 percent for 4 minutes.

Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Add asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more.

Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve.

My Private Notes

Name: Shrimp and Spring Vegetable Risotto
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons fruity olive oil; 1/2 cup chopped scallion (white part only); 2 celery stalks, peeled and chopped; 1/2 cup (packed) chopped flat-leaf parsley; 2 cups ambra rice; 4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth; 3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths; 1 pound medium shrimp, peeled, deveined and cut in half crosswise; 3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water; 1 to 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup chopped scallion (green part only); 1/2 cup freshly grated Parmesan cheese

Add a Note

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Now Playing

Buffalo Chicken Enchiladas 00:45

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Get the Recipe

Now Playing

Patriotic Piñata Cookies 01:00

These fun sugar cookies have a patriotic surprise inside!

Get the Recipe

Now Playing

Grilled Brie with Prosciutto 00:40

Wrap Brie and pineapple in prosciutto and grill for a melty, gooey snack.

Now Playing

How to Make Basil Pesto 03:48

Frederic shares helpful tips for making and storing fresh basil pesto.

Now Playing

Sheet Pan Brownie-Cookie Bars 01:15

If variety is the spice of life, this dessert offers plenty of options.

Get the Recipe

Now Playing

Meatball Marsala 00:53

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

Get the Recipe

1 - 3 of 6 videos

Shrimp and Spring Vegetable Risotto

Categories:

My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53