Cilantro Cream Risotto with Shrimp

== Description ==
Makes 6 servings.
== Ingredients ==
* 3 cups water
* 2 cups chicken broth
* 1 cup heavy cream
* ¼ cup minced cilantro
* ⅓ cup butter or margarine, divided
* ¾ pound shrimp, peeled, deveined, and chopped
* ½ cup chopped onion
* 1 clove garlic, minced
* 1 cup uncooked u.s. arborio or medium-grain rice
* 2 medium tomatoes, chopped and seeded
* ⅓ cup grated Parmesan cheese
* ½ cup chopped green onions
* ½ teaspoon ground white pepper
* ½ teaspoon salt 
== Directions ==
# 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, green onions, pepper and salt.
# Stir until mixture is creamy, about 2 to 3 minutes.
# Serve immediately.
Category:Italian Fish Recipes
Category:Parmesan cheese Recipes
Category:Shrimp Recipes
Category:Medium-grain rice Recipes
Category:Cilantro Recipes
Category:Risotto Recipes
Category:Main Dish Seafood Recipes
Category:Tomato Recipes