Ingredients for Italian Risotto With Shrimp
- Reduced Sodium Fat Free Chicken Broth
- Dry White Wine
- 1/2 cup finely chopped onion
- Olive Oil
- Arborio Rice
- Medium Shrimp
- Frozen Whole Kernel Corn
- Roasted Red Pepper
- Fresh Basil
- Fresh Oregano
- Asiago Cheese
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How to Make Italian Risotto With Shrimp
- In a 1-quart glass measuring cup, combine 4 cups of hot vegetable broth and 1/2 cup dry white wine.
- Microwave on high for 5 minutes, or until the mixture boils. Remove and keep warm.
- In a 2-quart casserole dish, sauté 1/2 cup finely chopped onion in 2 tablespoons of olive oil over medium heat for 4 minutes, or until softened.
- Add 1 cup Arborio rice to the casserole and toast for 1 minute, stirring constantly.
- Gradually add 1/2 cup of the warm broth mixture to the rice, stirring constantly until absorbed.
- Continue adding the remaining broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 15-20 minutes. The rice should be creamy and al dente.
- Stir in 1 cup cooked shrimp (peeled and deveined), 1/2 cup frozen corn, 1/2 cup chopped bell pepper (any color), 1 tablespoon chopped fresh basil, and 1 teaspoon dried oregano.
- Cook for 2-3 minutes, or until the shrimp is heated through and the vegetables are tender. Stir frequently to prevent sticking.
- Remove from heat and stir in 1/4 cup grated Parmesan cheese.
- Serve immediately and garnish with extra basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
3g
Carbs
18g
