Italian Risotto With Shrimp |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Very good, a little higher in fat then normal but still lowfat. Ingredients:
3 1/2 cups reduced-sodium fat-free chicken broth |
1/2 cup dry white wine |
1 cup chopped onion |
2 teaspoons olive oil |
1 1/3 cups arborio rice or 1 1/3 cups other short-grain rice |
1 lb medium shrimp, peeled and deveined |
1 cup frozen whole kernel corn |
1/3 cup chopped bottled roasted red pepper |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh oregano |
3/4 cup grated asiago cheese (3 ounces) |
Directions:
1. Combine broth and wine in a 1-quart glass measure.
2. Microwave at high for 5 minutes or until mixture boils.
3. Remove from oven; keep warm.
4. Combine onion and oil in a 2-quart casserole.
5. Microwave at high 4 minutes.
6. Stir in broth mixture and rice.
7. Microwave at high for 15 minutes or until the liquid is almost absorbed, stirring every 5 minutes.
8. Stir in the shrimp, corn, bell peppers, basil, and oregano.
9. Microwave at high for 4 minutes or until shrimp are done, stirring mixture every 2 minutes.
10. Stir in cheese.
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