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Shrimp Risotto

Shrimp Risotto
This colorful main dish will make family meals seem a little more elegant. It comes together so quickly, it’s just right for a warming weeknight supper. —Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 1-3/4 cups uncooked instant rice
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 pound peeled and deveined cooked medium shrimp
  • 2 cups fresh baby spinach, coarsely chopped
  • 1 cup frozen corn, thawed
  • 1 plum tomato, chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons 2% milk

Directions

  • In a large skillet, saute onion in butter until tender. Add the rice,
  • garlic, basil and pepper; cook 2 minutes longer. Stir in one can of
  • broth. Cook and stir until most of the liquid is absorbed.
  • Add the remaining broth, 1/2 cup at a time, stirring constantly.
  • Allow the liquid to absorb between additions. Cook until risotto is
  • creamy and rice is tender.
  • Add the remaining ingredients; cook and stir until spinach is wilted
  • and shrimp are heated through. Yield: 4 servings.
© Taste of Home 2013

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Shrimp Risotto (continued)

Nutrition Facts: 1-1/3 cups equals 420 calories, 10 g fat (5 g saturated fat), 197 mg cholesterol, 1,196 mg sodium, 49 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013