Cajun Recipes

Shrimp Risotto

1 small onion, finely                  Cook and stir onion in 2 tablespoons
chopped (about 1/4 cup)             margarine in 10 inch skillet over
2 tablespoons margarine             medium heat until onion is tender,
or butter                           about 2 minutes. Heat broth and water
1 can (10 1/2 ounces)               just to boiling; remove from heat.   
condensed chicken broth                Stir rice into onion mixture; cook
(about 1 1/4 cups)                  and stir 1 minute. Stir in wine; cook
1 soup can water                    until wine is almost absorbed, about
1 cup uncooked parboiled            1 minutes. stir in 1 1/4 cups of broth;
(converted) rice                    stir thyme into remaining broth.
1/3 cup dry white wine                 Cook rice mixture uncovered until
Dash of ground thyme                broth is almost absorberd, about
1 lb. tiny shrimp,                  10 minutes. Stir in remaining broth.
rinsed and drained                  Cook until broth is absorbed and
1 to 2 tablespoons margarine        rice is tender, about 15 minutes.
or butter                           Stir in shrimp and 1 to 2 tablespoons
1/2 cup grated parmesan             margarine; heat through. Remove heat;
cheese                              stir in cheese and parsley.
1 tablespoon snipped                4 servings
parsley