Cilantro Cream Risotto with Shrimp

Makes 6 servings.

Ingredients

 * 3 cups water
 * 2 cups chicken broth
 * 1 cup heavy cream
 * 1/4 cup minced cilantro
 * 1/3 cup butter or margarine, divided
 * 3/4 pound shrimp, peeled, deveined, and chopped
 * 1/2 cup chopped Onion
 * 1 clove garlic, minced
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 2 medium tomatoes, chopped and seeded
 * 1/3 cup grated Parmesan cheese
 * 1/2 cup chopped green onions
 * 1/2 teaspoon ground white pepper
 * 1/2 teaspoon salt

Directions

 * 1) Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer.
 * 2) Reduce heat to low and keep warm.
 * 3) 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.
 * 4) 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.
 * 5) Cook Onion and garlic in remaining butter over medium heat until soft.
 * 6) Add rice and stir 2 to 3 minutes.
 * 7) Increase heat to medium-high; stir in 1 cup water-broth mixture.
 * 8) Cook uncovered, stirring frequently, until liquid is absorbed.
 * 9) 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.
 * 10) Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt.
 * 11) Stir until mixture is creamy, about 2 to 3 minutes.
 * 12) Serve immediately.