Kung Pao Shrimp Risotto

Ingredients

• 0.5 cup slivered and/or bell pepper green red chopped
• 4  chilies dried hot ( 3 in.)
• 1 cup cooking sherry dry
• 3.5 cups fat-skimmed chicken broth 
• 1 tablespoon ginger fresh minced
• 0.5 cup bell pepper diced red
• 1 cup pearl rice white
• 2 tablespoons roasted peanuts salted chopped
• 1 teaspoon salad oil 
• 1 teaspoon asian sesame oil toasted ()
• 4 servings soya sauce 

Equipment

• bowl
• frying pan
• ladle

Directions

1. In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp until pink, about 2 minutes.
2. Remove from pan.
3. Add diced red bell pepper, ginger, chilies, and salad oil to pan. Stir until vegetables are limp, about 3 minutes.
4. Add rice to pan and stir until opaque, 1 to 2 minutes.
5. Add sherry and broth. Bring to a boil and cook, stirring often, until rice is tender to bite, about 15 minutes.
6. Add shrimp and stir just until hot, 1 to 2 minutes. Stir in sesame oil.
7. Ladle risotto into wide bowls or mound on plates.
8. Sprinkle portions with chopped bell pepper and peanuts.
9. Add soy sauce to taste.