Shrimp tomato risotto

By LFritz527

254 calories
10 g protein
39 g carbohydrates
3 g fiber
4 g fat
2 g sat fat
281 mg sodium

Ingredients

• 6 large tomatoes
• 1 large shallot minced
• 1 clove garlic minced
• 1 1/2 Tbsp butter
• 1 cup Arborio rice
• 1 cup dry white wine
• 3 cup reduced sodium chicken broth
• 1/4 lb cooked shrimp
• 2 Tbsp torn parsley

Details

Servings 6
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Slice 1/4 inch off tops of tomatoes and scoop out pulp.
Cook shallot and garlic in butter over medium heat for 3 minutes. Stir in rice and add wine. Simmer until almost evaporated about 5 minutes. Add broth 1/2 cup at a time until each is absorbed and rice is tender, 20 minutes.
Stir in shrimp, parsley and 1/2 Tbsp butter.