Risotto with Shrimp

By mackenzielester

Betty Crocker

Ingredients

• 1 T butter
• 1 med onion, thinly sliced
• 1 pound uncooked medium shrimp, peeled and deveined
• ½ c dry white wine or vegetable broth
• 1 ½ c uncooked Arborio rice or regular medium grain white rice
• 1 can (14/5 oz) can chicken or vegetable broth
• 1 c water
• ¼ cup grated Parmesan cheese
• Freshly ground pepper

Details

Servings 6

Preparation

Step 1

Melt butter in 12 inch non-stick skillet or Dutch oven over medium-high heat. Cook onion in butter 8-10 minutes stirring frequently until tender; reduce heat to medium.

Stir in shrimp. Cook uncovered about 5 minutes, stirring frequently, until shrimp are pink and firm. Remove mixture from skillet; keep warm.

Add wine to skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat, stirring frequently, until rice begins to brown. Mix broth and water; pour ½ cup broth mixture over rice. Cook 15-20 minutes adding broth ½ cup at a time and stirring occasionally until rice is tender and creamy. Stir in shrimp mixture. Sprinkle with cheese and pepper.

*255 calories; 4 g fat; 1g fiber