Risotto with Shrimp and Vegetables

Name: Risotto with Shrimp and Vegetables
Yield: Serves 5; 1 cup per serving
Ingredients: 1 teaspoon olive oil; 1/2 medium onion, sliced; 1/2 medium red bell pepper, chopped; 2 medium garlic cloves, minced; 1 cup uncooked arborio rice; 1 1/2 cups and 1/2 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth, divided use; 1/8 teaspoon pepper; 1 cup dry white wine (regular or nonalcoholic); 1 pound raw large shrimp, peeled, rinsed, and patted dry; 6 ounces snow peas, trimmed and halved crosswise (about 2 cups); 1/2 cup water; 3 tablespoons shredded or grated Romano cheese; 1 tablespoon snipped fresh dillweed; 1 tablespoon thinly sliced green onions (green part only); Zest of 1 small lemon cut into very thin strips

January 26, 2012

The delicate crunch of snow peas and the burst of flavor from lemon zest add interesting surprises to this creamy dish.

Recipe information

Yield
Serves 5; 1 cup per serving

Ingredients

1 teaspoon olive oil

1/2 medium onion, sliced

1/2 medium red bell pepper, chopped

2 medium garlic cloves, minced

1 cup uncooked arborio rice

1 1/2 cups and 1/2 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth, divided use

1/8 teaspoon pepper

1 cup dry white wine (regular or nonalcoholic)

1 pound raw large shrimp, peeled, rinsed, and patted dry

6 ounces snow peas, trimmed and halved crosswise (about 2 cups)

1/2 cup water

3 tablespoons shredded or grated Romano cheese

1 tablespoon snipped fresh dillweed

1 tablespoon thinly sliced green onions (green part only)

Zest of 1 small lemon cut into very thin strips

Preparation

Step 1
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, bell pepper, and garlic for 2 to 3 minutes, or until tender-crisp, stirring frequently.
Step 2
Stir in the rice. Cook for 5 minutes, stirring frequently.
Step 3
Add 1 1/2 cups broth and the pepper. Increase the heat to high and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes, stirring occasionally. The rice will be slightly plump, the liquid will not be entirely absorbed, and the mixture will have a thick, soupy or stewlike consistency.
Step 4
Stir in the wine and remaining 1/2 cup broth. Increase the heat to high and bring to a simmer. Reduce the heat to medium high and cook for 8 to 10 minutes, stirring constantly (a small amount of liquid should remain).
Step 5
Stir in the shrimp, snow peas, and water. Reduce the heat to medium and cook for 2 to 3 minutes, or until the liquid is almost absorbed, stirring constantly. The rice should be just tender and slightly creamy, and the shrimp should be pink.
Step 6
Stir in the remaining ingredients.
Cook’s Tip
Step 7
If the liquid is absorbed before the rice reaches the just-tender stage, gradually add more broth, wine, or water. Arborio rice is usually used in risottos, but you can substitute a medium-grain rice if you prefer. It won’t be quite as creamy, however.
Nutrition Information
Step 8
(Per serving)
Step 9
Calories: 265
Step 10
Total fat: 2.0g
Step 11
Saturated: 0.5g
Step 12
Trans: 0.0g
Step 13
Polyunsaturated: 0.5g
Step 14
Monounsaturated: 1.0g
Step 15
Cholesterol: 136mg
Step 16
Sodium: 192mg
Step 17
Carbohydrates: 34g
Step 18
Fiber: 2g
Step 19
Sugars: 3g
Step 20
Protein: 20g
Step 21
Calcium: 70mg
Step 22
Potassium: 327mg
Dietary Exchanges
Step 23
2 starch
Step 24
1 vegetable
Step 25
2 very lean meat

American Heart Association Low-Salt Cookbook, 4th Edition

TagsRisotto Arborio Rice Rice Rice & Grains Shrimp Shellfish Seafood Pea Bean and Legume Vegetable Main Dinner Gluten Free Nut Free One-Pot Meals Easy Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Cook’s Tip

Step 7

Nutrition Information

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Step 14

Step 15

Step 16

Step 17

Step 18

Step 19

Step 20

Step 21

Step 22

Dietary Exchanges

Step 23

Step 24

Step 25

Recipe notes