Fish

Week Night Shrimp and Onion "Risoto" is for Dinner.

Week Night Shrimp and Onion "Risoto" takes 20 minutes to prepare.

Week Night Shrimp and Onion "Risoto" takes 35 minutes to cook.

Week Night Shrimp and Onion "Risoto" makes 2 servings.

The ingredients for Week Night Shrimp and Onion "Risoto" are:

1 Tbsp. butter, divided
4 oz. assorted fresh mushrooms (white and shiitake), chopped (about 1 1/4)
1/2 large onion, chopped
1 cup instant white rice, uncooked
1 cups chicken broth
1/8 tsp. ground black pepper
1/2 lb. frozen cooked medium shrimp, thawed 1/8 cup finely chopped fresh parsley
1/6 cup KRAFT 100% Grated Parmesan

Here is how you make Week Night Shrimp and Onion "Risoto":

MELT 1/2 Tbsp. of the butter in large deep nonstick skillet on medium-high heat. Add mushrooms; cook and stir 7 to 8 min. or until tender and golden brown. Remove from skillet. ADD remaining 1/2 Tbsp. butter and onions to skillet; cook and stir on medium heat 7 to 8 min. or until onions are tender and golden brown. Stir in rice until well blended. Add broth and pepper; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until rice is tender. STIR in shrimp and parsley; cover and let stand 10 min. or until shrimp are heated through. Add mushrooms and cheese; stir. Kraft Kitchens TipsSubstitutePrepare as directed, using KRAFT Reduced Fat Parmesan Style Grated Topping.Substitute 1/2 cup dry white wine for an equal amount of the broth.Jazz It UpAdd 1/2 tsp. dried thyme leaves along with the pepper.Number of Servings: 2Recipe submitted by SparkPeople user MASIELYNNN.

The nutritional information for Week Night Shrimp and Onion "Risoto" is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 361.5

• Total Fat: 10.5 g
• Cholesterol: 179.4 mg
• Sodium: 1,143.8 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 1.7 g
• Protein: 35.7 g