Italian Risotto with Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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A risotto without constant stirring? Yes, it's possible with this creamy dish. Ingredients:
3 1/2 cups fat-free, less-sodium chicken broth |
1/2 cup dry white wine |
1 cup chopped onion |
2 teaspoons olive oil |
1 1/3 cups arborio rice or other short-grain rice |
1 pound medium shrimp, peeled and deveined |
1 cup frozen whole-kernel corn |
1/3 cup chopped bottled roasted red bell peppers |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh oregano |
3/4 cup (3 ounces) grated asiago cheese |
Directions:
1. Combine broth and wine in a 1-quart glass measure. Microwave at HIGH for 5 minutes or until mixture boils. Remove from oven; keep warm.
2. Combine onion and oil in a 2-quart casserole. Microwave at HIGH 4 minutes. Stir in broth mixture and rice. Microwave at HIGH for 15 minutes or until the liquid is almost absorbed, stirring every 5 minutes.
3. Stir in the shrimp, corn, bell peppers, basil, and oregano. Microwave at HIGH for 4 minutes or until shrimp are done, stirring mixture every 2 minutes. Stir in cheese.
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