Cilantro Cream Risotto with Shrimp Recipe


  • 1 1/2 cups uncooked Arborio Rice
  • 3 cups water
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup cilantro, minced
  • 1/3 cup butter or margarine, divided
  • 3/4 lb shrimp, peeled, deveined, and chopped
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 medium tomatoes, chopped and seeded
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup chopped green onions
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon salt


  • 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 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.
  Serve immediately.