Bean & Shrimp Risotto
August 13, 2010The key to perfect risotto is to slowly cook the rice, stirring constantly, with each cup of broth.
Makes 6 servings
Ingredients
- 1/2 cups chopped onion
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 3 to 4 ounces mushrooms, sliced
- 1 1/2 cups Arborio rice
- 3 cans (14 ounces each) fat-free reduced-sodium chicken broth
- 1 pound peeled, deveined shrimp
- 1 cup snap peas
- 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged kidney beans
- 1 medium tomato, chopped
- 1/2 cup (2 ounces) shredded parmesan or asiago cheese
- Salt and pepper, to taste
Preparation
- Sauté onion, garlic and mushrooms in oil in large saucepan until tender, 5 to 8 minutes.
- Stir in rice and cook 2 to 3 minutes.
- Heat broth to boiling in medium saucepan; reduce heat to low.
- Add 1 cup broth to rice and cook, stirring constantly, until broth is absorbed, 1 to 2 minutes.
- Slowly add 2 cups broth and simmer, stirring until broth is absorbed.
- Add shrimp, snap peas, and remaining broth to saucepan. Cook, stirring frequently, until rice is just tender and liquid absorbed, 5 to 10 minutes.
- Add beans and tomatoes; cook 2 to 3 minutes longer.
- Stir in cheese; season to taste with salt and pepper.