Fish

Oven-Baked Shrimp Risotto takes 10 minutes to prepare.

Oven-Baked Shrimp Risotto takes 40 minutes to cook.

Oven-Baked Shrimp Risotto makes 4 servings.

The ingredients for Oven-Baked Shrimp Risotto are:

2 Tbsp I Can't Believe It's Not Butter Spread
1/2 c finely chopped shallots or onions
1/2 tsp dried tarragon leaves, crushed
1/4 tsp ground black pepper
1-1/2 c uncooked arborio rice
4 c Knorr Chicken Broth
1 pkg Knorr Spring Vegetable recipe mix
1/2 c grated Parmesan cheese
1 c frozen baby green peas, thawed
1 lb. uncooked large shrimp, peeled and deveined

Here is how you make Oven-Baked Shrimp Risotto:

Melt spread in a heavy saucepan and cook shallots, tarragon and pepper until tender. Stir in rice. Combine wine, Broth and Knorr Spring Veetable recipe mix; stir into rice. Bring to boil, stirring occasionally. Simmer, stirring occasionally, about 5 minutes. Stir in cheese. Spoon into 2-qt. greased baking dish and bake at 400 degrees, 20 minutes. Stir in shimp and bake until shrimp turns pink. Stir in peas and let stand until peas are hot.Number of Servings: 4Recipe submitted by SparkPeople user T0PL355INTN.

The nutritional information for Oven-Baked Shrimp Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 552.3

• Total Fat: 11.1 g
• Cholesterol: 180.6 mg
• Sodium: 1,905.9 mg
• Total Carbs: 76.9 g
• Dietary Fiber: 1.6 g
• Protein: 32.7 g