Cilantro Cream Risotto with Shrimp

Description
Makes 6 servings.

Ingredients

 * 3 cups water
 * 2 cups chicken broth
 * 1 cup heavy cream
 * ¼ cup minced cilantro
 * ⅓ cup butter or margarine, divided
 * ¾ pound shrimp, peeled, deveined, and chopped
 * ½ cup chopped onion
 * 1 clove garlic, minced
 * 1 cup uncooked u.s. arborio or medium-grain rice
 * 2 medium tomatoes, chopped and seeded
 * ⅓ cup grated Parmesan cheese
 * ½ cup chopped green onions
 * ½ teaspoon ground white pepper
 * ½ 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.
 * 4) Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
 * 5) Melt 2 tablespoons butter in large saucepan over medium-high heat.
 * 6) Add shrimp; cook until pink, about 2 to 3 minutes.
 * 7) Do not overcook.
 * 8) Remove from saucepan; keep warm.
 * 9) Cook onion and garlic in remaining butter over medium heat until soft.
 * 10) Add rice and stir 2 to 3 minutes.
 * 11) Increase heat to medium-high; stir in 1 cup water-broth mixture.
 * 12) Cook uncovered, stirring frequently, until liquid is absorbed.
 * 13) Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
 * 14) Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
 * 15) Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt.
 * 16) Stir until mixture is creamy, about 2 to 3 minutes.
 * 17) Serve immediately.