Shrimp And Basil Risotto

• 1/2 cup brown long-grain rice
• 1 cup chicken stock
• 1 cup dry white wine
• 1 None celery stalk, trimmed and chopped finely
• 1 None onion, peeled and chopped finely
• 1 cup arborio rice
• 1 lb medium shrimp, peeled and deveined
• 2 None tomatoes, seeded and chopped finely
• 1/2 cup loosely packed fresh basil leaves
• 2 tbsp finely chopped fresh flat-leaf parsley

1. Cook the brown rice according to the package directions.
2. Bring the stock, wine and 2 cups water to a boil in a medium saucepan. Reduce the heat to low and simmer, covered.
3. Meanwhile, cook the celery, onion and 1 cup water in a large saucepan, stirring, for 10 mins or until the water has evaporated. Stir in the arborio rice.
4. Add 1/2 cup of the simmering stock mixture to the rice mixture and cook, stirring, on low heat, until the liquid is absorbed. Continue adding the stock mixture, in 1/2-cup batches, stirring until the liquid is absorbed after each addition. Total cooking time should be about 35 mins or until the rice is tender.
5. After the last addition of the stock mixture, add the shrimp and brown rice and cook, stirring, until shrimp change color. Remove from the heat. Stir in the tomato and herbs and serve immediately.

brown longgrain rice, chicken stock, white wine, celery stalk, onion, arborio rice, shrimp, tomatoes, basil, parsley

Taken from recipes-plus.com/api/v2.0/recipes/31402 (may not work)