Dinner

Shrimp and Veggie Risotto is for Dinner.

Shrimp and Veggie Risotto takes 10 minutes to prepare.

Shrimp and Veggie Risotto takes 30 minutes to cook.

Shrimp and Veggie Risotto makes 6 servings.

The ingredients for Shrimp and Veggie Risotto are:

3 T. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 c. frozen peas
1 c. frozen green beans
1 medium zucchini, diced
1 5/8 c. arborio rice
8 c. chicken broth
1 lb. large or jumbo frozen shrimp, thawed, peeled & deveined
3 T. unsalted butter
1 c. parmesan cheese
1 t. dried basil

Here is how you make Shrimp and Veggie Risotto:

Heat broth until boiling; reduce heat and keep warm.Heat half of the olive oil in large pot over medium heat. Saute peas and green beas 3-4 minutes; add zucchini and sautee additional 3-4 minutes. Set aside. Heat remaining oil and sautee onion for 2-3 minutes; add garlic and sautee until fragrant. Add arborio rice and stir to coat in oil; sautee for 2-3 minutes until translucent. Add stock to rice mixture one ladleful at a time, stirring constantly. Let stock absorb before adding next ladleful. Stir and add stock until approximately 2 cups of stock remain. Add vegetable mixture back in and cook, continuing to stir 3-5 minutes adding stock as needed. Add in shrimp and cook, continuing to stir for 3-5 minutes until shrimp are cooked through. Stir in butter, parmesan cheese, and basil. Serve warm.Serving Size: 6 2-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user DQUINN10.

The nutritional information for Shrimp and Veggie Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 490.9

• Total Fat: 19.7 g
• Cholesterol: 150.2 mg
• Sodium: 1,745.3 mg
• Total Carbs: 52.2 g
• Dietary Fiber: 2.8 g
• Protein: 29.4 g