Fish

Summer Risotto is for Dinner.

Summer Risotto takes 5 minutes to prepare.

Summer Risotto takes 30 minutes to cook.

Summer Risotto makes 4 servings.

The ingredients for Summer Risotto are:

1 onion, chopped
2 cloves garlic, minced
1 tsbp. unsalted butter
salt & pepper to taste
1 1/2c Arborrio Rice (any short grain will do)
3/4c white wine (Pino Grigio works best)
2c chicken stock
20 medium shrimp, peeled & de-veined & seasoned with salt & pepper
1 tsp saffron
24 apr. grape tomatoes, halved
3/4c grated parmesan cheese

Here is how you make Summer Risotto:

in a sauce pan bring the chicken broth to a boil over high heat, once boiling add saffron and reduce heat me med-low.preheat large skillet over medium to medium-high. add olive oil & butter, add onions & pinch of salt and cook until softened - about 5 minutes, then add garlic & cook another 2 minutes. add rice and let toast 1 minute until it has absorbed butter & oil. (if gas stove, turn flame way down) and add wine to skillet. stir constantly until rice has absorbed liquid. then add 2 ladels of broth & stir constantly until rice has absorbed liquid, repeat this step until all broth is gone. when last of liquid is almost absorbed add shrimp and cook for 2 minutes (no longer as shrimp overcooks so fast!). remove from heat and add cheese & stir. finally add tomatoes and serve. ENJOY!!Number of Servings: 4Recipe submitted by SparkPeople user MAMABRADY.

The nutritional information for Summer Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 359.0

• Total Fat: 16.5 g
• Cholesterol: 70.7 mg
• Sodium: 877.8 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 0.8 g
• Protein: 16.7 g