Shrimp Risotto

Nutrition Facts

Serving Size: 4.9 oz (140 g )

Amounts Per Serving

Calories 100
Calories from Fat 35

Vitamin A 0%	•	Vitamin C 0%
Calcium 4%	•	Iron 6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4

Yield: 17 Servings
Serving Size: 4.9 oz

Amount	Ingredients
6 cups	Water
2 Tbsp.	Custom Culinary® Gold Label Shrimp Base, No MSG Added
1/4 cup	Vegetable Oil
3 ea / 1 oz.	Shallots, Minced
1 tsp.	Garlic, Fresh, Minced
1 lb.	Arborio Rice
1/2 cup	Dry White Wine
1/2 cup	Parmesan Cheese, Fresh Grated
2 Tbsp.	Tarragon, Fresh, Chopped
8 oz.	Shrimp, Cooked, Small Diced

Recommended Product: 9529 Gold Label Shrimp Base

Alternate Product Options: 0509 Master's Touch® Shrimp Base

In a 1 gallon sauce pot over medium high heat, bring water and Gold Label Lobster Base to a boil. Remove from heat and reserve.
In a medium sauce pan over medium high heat, heat oil and sauté shallots and garlic 30 seconds. Add Arborio rice and sauté for 1-2 minutes to toast lightly.
Deglaze with white wine and 4 oz. of the lobster stock. Simmer gently until the liquid is almost completely absorbed into the rice. Continue simmering, adding the stock ½ cup at a time.
Add the last of the stock as needed, then stir in the parmesan cheese, tarragon and shrimp meat.
Remove from heat and serve.