Kung Pao Shrimp Risotto Recipe – Sunset Magazine
Kung Pao Shrimp Risotto
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- Chef's knife
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- Serving bowl
Ingredients
- 1 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed and drained
- 1/2 cup diced red bell pepper
- 1 tablespoon minced fresh ginger
- 4 dried hot chilies (about 3 in.)
- 1 teaspoon salad oil
- 1 cup white arborio or pearl rice
- 1 cup dry sherry
- 3 1/2 cups fat-skimmed chicken broth
- 1 teaspoon Asian (toasted) sesame oil
- 1/2 cup chopped or slivered green and/or red bell pepper
- 2 tablespoons chopped salted roasted peanuts
- Soy sauce
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