Risottos are usually served as side dishes. Adding a bit of lemon and shrimp brings this dish to center stage.
3 1/2 cups chicken or vegetable broth (3 1/2 cups)
1/2 cup dry white wine
2 teaspoons margarine or butter
2 teaspoons olive oil
1 medium shallot, minced (2 tablespoons)
2 cups Arborio rice (Italian short-grain rice) or medium-grain rice
1 cup frozen peas
1 pound shelled and deveined medium shrimp, with tail part of shell left on (if you like)
3/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1. From lemons, grate 2 teaspoons peel and squeeze 1/4 cup juice. In covered 2-quart saucepan, heat lemon juice, broth, wine, and 1 cup water to boiling over high heat.
2. Meanwhile, in 3- to 3 1/2-quart microwave-safe casserole, combine margarine, oil, and shallot. Cook, uncovered, in microwave oven on high 2 minutes or until shallot softens. Add rice and stir to coat. Cook on high 1 minute.
3. Stir hot liquid and lemon peel into rice mixture. Cover casserole with lid or vented plastic wrap and cook on Medium (50% power) 15 minutes or until most of liquid is absorbed, stirring once.
4. Stir in frozen peas, shrimp, salt, and pepper. Cover and cook on Medium 3 to 4 minutes longer or just until shrimp turn opaque throughout and rice is tender but still firm, stirring once.
(based on individual servings)
Total Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 140 mg
Sodium: 1515 mg
Carbohydrates: 99 g
Fiber: 4 g
Protein: 31 g
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