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Shrimp Risotto

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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
Shrimp Risotto Recipe photo by Taste of Home

Ingredients

  • 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
  • 2 cans (14-1/2 ounces each) chicken broth
  • 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

  1. In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed.
  2. 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.
  3. Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.

Nutrition Facts

1-1/3 cups: 420 calories, 10g fat (5g saturated fat), 197mg cholesterol, 1196mg sodium, 49g carbohydrate (3g sugars, 3g fiber), 32g protein.

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