Bean and Shrimp Risotto

An image to showcase the delicious bean shrimp risotto.

To download a Spanish translation of this recipe click here.



  • 1 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 3 to 4 ounces white mushrooms, sliced
  • 1 1/2 cups Arborio rice
  • 3 cans (14-oz. each) fat-free, reduced-sodium chicken broth
  • 1 pound peeled, deveined shrimp
  • 2 cups sugar snap peas
  • 1 15-oz. can cannellini or pinto beans, drained and rinsed
  • 1 medium red, ripe tomato, chopped
  • 1/2 cup (2 ounces) shredded Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Total Time: 45 minutes

Prep Time: 15 minutes
Cooking Time: 30 minutes

Number of Servings : 6

Serving Size: about 2 cups

To download a Spanish translation of this recipe click here.


  1. Sauté onion, garlic, and mushrooms in olive oil in large saucepan until tender, 5 to 8 minutes. Stir in rice and cook 2 to 3 minutes.
  2. 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.
  3. 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.