Cilantro Cream Risotto With Shrimp

• 3 cups water
• 2 cups chicken broth
• 1 cup heavy cream
• 1/4 cup minced cilantro
• 1/3 cup butter or 1/3 cup margarine, divided
• 3/4 lb shrimp, peeled, deveined and chopped
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 cup uncooked arborio rice or 1 medium grain rice
• 2 medium tomatoes, chopped and seeded
• 1/3 cup grated parmesan cheese
• 1/2 cup chopped green onion
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt

1. Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
2. .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.
3. 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.
4. Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes.
5. Increase heat to medium high; stir in 1 cup water/broth mixture.
6. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water/broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
7. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
8. Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.Serve immediately.
9. Yields 6 servings.

water, chicken broth, heavy cream, cilantro, butter, shrimp, onion, garlic, arborio rice, tomatoes, parmesan cheese, green onion, white pepper, salt

Taken from www.food.com/recipe/cilantro-cream-risotto-with-shrimp-370218 (may not work)