Creamy Seafood Risotto

 

2

tablespoons olive or vegetable oil

8

ounces uncooked medium shrimp (thawed if frozen), peeled and deveined

1

can (14 1/2 ounces) whole tomatoes, undrained

1/4

cup whole milk

1/4

cup butter or margarine

1

small onion, chopped (1/4 cup)

2

cups uncooked Arborio rice

1

cup dry white wine, water or chicken broth

1/4

teaspoon salt

1/4

teaspoon ground red pepper (cayenne), if desired

4

cups chicken broth

2

tablespoons chopped fresh arugula or spinach

1/2

cup grated Parmesan cheese

• 1 Heat oil in 12-inch skillet over medium heat. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Place shrimp, tomatoes, and milk in food processor or blender. Cover and process about 1 minute or until smooth. (If you are up to chewing the shrimp, leave them whole and blend just the tomatoes and milk together in food processor.)
• 2 Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 5 minutes, stirring occasionally, until tender. Stir in rice. Cook about 5 minutes, stirring frequently, until edges of rice kernels are translucent.
• 3 Stir in wine, salt and red pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Stir in broth. Cook over low heat 12 to 14 minutes, stirring occasionally, until liquid is absorbed.
• 4 Stir in shrimp and tomato mixture and arugula. Cook 3 minutes. Stir in cheese. Serve immediately.