Recipe - Microwave Shrimp And Sausage Risotto In Clay Cooker

1 pound Italian sausages; casings
removed
1 md Onion; chopped
1 Clove garlic; minced
1 cup Uncooked long grain white
rice
1 ounce ( 1314 ) can chicken broth
Three fourths cup Dry white wine
One half cup Shredded Parmesan cheese
1 pound Raw shrimp; cleaned
Minced fresh parsley

Soak top and bottom of clay cooker in water 15 minutes and drain.

Crumble sausages into cooker. Place covered cooker in microwave and cook on
full power, stirring once, until sausage loses pink color. (About 8 minutes
or less.) Pour off and discard drippings. Stir in onion and garlic;
microwave on full power 3 minutes. Stir in rice, broth, and wine; microwave
covered on low power (defrost) just until rice is tender, 4045 minutes.

Stir in cheese. Arrange shrimp, tails at center, in even layer over rice.
Microwave covered on full power until shrimp turns pink, about 5 min.

Let stand covered about 5 minutes. Garnish with parsley and serve.

Posted to KitMailbox Digest by Cairn Rodrigues cairnann@yahoo.com on Apr
18, 1998