Shrimp Risotto
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
Ingredients
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1 small onion, chopped
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2 tablespoons butter
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1-3/4 cups uncooked instant rice
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2 garlic cloves, minced
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1/2 teaspoon dried basil
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1/4 teaspoon pepper
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2 cans (14-1/2 ounces each) chicken broth
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1 pound peeled and deveined cooked medium shrimp
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2 cups fresh baby spinach, coarsely chopped
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1 cup frozen corn, thawed
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1 plum tomato, chopped
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1/4 cup grated Parmesan cheese
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2 tablespoons 2% milk
Directions
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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.
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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.
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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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