Shrimp and Vegetable Risotto

1. 1

   Prepare risotto as label directs.

2. 2

   Meanwhile, in 12-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook onion until tender.

3. 3

   Stir in zucchini and 2 tablespoons water; cook until zucchini is tender.

4. 4

   Stir in tomato; heat through.

5. 5

   Remove vegetable mixture to bowl.

6. 6

   In same skillet over medium-high heat, in 1 tablespoon hot salad oil, cook shrimp until they turn opaque throughout and are lightly browned.

7. 7

   Stir in vegetables and risotto; heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.