Bean & Shrimp Risotto

August 13, 2010
Posted in: Recipes

The 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
  1. Sauté onion, garlic and mushrooms in oil in large saucepan until tender, 5 to 8 minutes.
  2. Stir in rice and cook 2 to 3 minutes.
  3. Heat broth to boiling in medium saucepan; reduce heat to low.
  4. Add 1 cup broth to rice and cook, stirring constantly, until broth is absorbed, 1 to 2 minutes.
  5. Slowly add 2 cups broth and simmer, stirring until broth is absorbed.
  6. Add shrimp, snap peas, and remaining broth to saucepan. Cook, stirring frequently, until rice is just tender and liquid absorbed, 5 to 10 minutes.
  7. Add beans and tomatoes; cook 2 to 3 minutes longer.
  8. Stir in cheese; season to taste with salt and pepper.