Monday, March 2, 2009

SHRIMP RISOTTO




Ingredients:

100g butter
200g Arborio Rice
250ml dry white wine
100g cooked leeks
50g grated parmesan
1.5 Litres GF vegetable stock - hot

When the rice is cooked (al dente) add butter, parsley and shrimp.
Stir, cover and let rest for 5 minutes.

Serve the seafood risotto immediately!
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