ingredients
serves 4
1/4 cup butter
2 tablespoons oil
1 large onion, finely chopped
1 garlic clove, finely chopped
1 medium-sized red (bell) pepper, cored,
seeded and diced
1/4 pound button mushrooms, chopped
2 teaspoons fresh basil, chopped
salt
freshly ground-black pepper
1 3/4 cups long-grain rice
3/4 pound boiled, peeled shrimps (shrimp)
3 3/4 cups boiling fish stock or light chicken stock
1/2 cup grated Parmesan cheese
method
1. Melt half the butter with the oil in a saucepan. Fry the onion, garlic and red (bell) pepper until softened. Stir in the mushrooms, basil and seasoning and cook for a further 2 minutes.
2. Add the rice and cook, stirring frequently, for 5 minutes. Stir in the shrimps, then add about one-third of the fish or chicken stock.
3. Keep the mixture bubbling and stir occasionally. When the liquid has been absorbed, add another third of the stock, then the remainder when that has been absorbed.
4. Stir in the cheese and the rest of the butter and serve hot.
23 users have helped to rate this recipe.
|
|
