Risotto with Shrimp and Vegetables Recipe

Name: Risotto with Shrimp and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1/2 medium onion, sliced; 1/2 medium red bell pepper, chopped; 2 medium garlic cloves, minced; 1 cup uncooked arborio rice; 1 1/2 cups and 1/2 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth, divided use; 1/8 teaspoon pepper; 1 cup dry white wine (regular or nonalcoholic); 1 pound raw large shrimp, peeled, rinsed, and patted dry; 6 ounces snow peas, trimmed and halved crosswise (about 2 cups); 1/2 cup water; 3 tablespoons shredded or grated Romano cheese; 1 tablespoon snipped fresh dillweed; 1 tablespoon thinly sliced green onions (green part only); Zest of 1 small lemon cut into very thin strips

Servings: persons

1 teaspoon olive oil
1/2 medium onion, sliced
1/2 medium red bell pepper, chopped
2 medium garlic cloves, minced
1 cup uncooked arborio rice
1 1/2 cups and 1/2 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth, divided use
1/8 teaspoon pepper
1 cup dry white wine (regular or nonalcoholic)
1 pound raw large shrimp, peeled, rinsed, and patted dry
6 ounces snow peas, trimmed and halved crosswise (about 2 cups)
1/2 cup water
3 tablespoons shredded or grated Romano cheese
1 tablespoon snipped fresh dillweed
1 tablespoon thinly sliced green onions (green part only)
Zest of 1 small lemon cut into very thin strips

1
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom.
2
Cook the onion, bell pepper, and garlic for 2 to 3 minutes, or until tender-crisp, stirring frequently.
3
Stir in the rice.
4
Cook for 5 minutes, stirring frequently.
5
Add 1 1/2 cups broth and the pepper.
6
Increase the heat to high and bring to a boil, stirring occasionally.
7
Reduce the heat and simmer for 5 minutes, stirring occasionally.
8
The rice will be slightly plump, the liquid will not be entirely absorbed, and the mixture will have a thick, soupy or stewlike consistency.
9
Stir in the wine and remaining 1/2 cup broth.
10
Increase the heat to high and bring to a simmer.
11
Reduce the heat to medium high and cook for 8 to 10 minutes, stirring constantly (a small amount of liquid should remain).
12
Stir in the shrimp, snow peas, and water.
13
Reduce the heat to medium and cook for 2 to 3 minutes, or until the liquid is almost absorbed, stirring constantly.
14
The rice should be just tender and slightly creamy, and the shrimp should be pink.
15
Stir in the remaining ingredients.
16
If the liquid is absorbed before the rice reaches the just-tender stage, gradually add more broth, wine, or water.
17
Arborio rice is usually used in risottos, but you can substitute a medium-grain rice if you prefer.
18
It wont be quite as creamy, however.
19
(Per serving)
20
Calories: 265
21
Total fat: 2.0g
22
Saturated: 0.5g
23
Trans: 0.0g
24
Polyunsaturated: 0.5g
25
Monounsaturated: 1.0g
26
Cholesterol: 136mg
27
Sodium: 192mg
28
Carbohydrates: 34g
29
Fiber: 2g
30
Sugars: 3g
31
Protein: 20g
32
Calcium: 70mg
33
Potassium: 327mg
34
2 starch
35
1 vegetable
36
2 very lean meat

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon olive oil, 1/2 medium onion, sliced, 1/2 medium red bell pepper, chopped, 2 medium garlic cloves, minced, and more.

Yes, Risotto with Shrimp and Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto with Shrimp and Vegetables

How did you like this recipe?

Frequently Asked Questions