Bean and Shrimp Risotto
To download a Spanish translation of this recipe click here.
Servings: 6
Calories: 390kcal
Print Pin
Ingredients
- 1½ cup chopped onion
- 4 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 3 to 4 ounces white mushrooms sliced
- 1½ cups Arborio rice
- 3 14-ounce cans fat-free, reduced-sodium chicken broth
- 1 pound peeled deveined shrimp
- 2 cups sugar snap peas
- 1 15-ounce can cannellini or pinto beans drained and rinsed
- 1 medium red ripe tomato, chopped
- ½ cup (or 2 ounces) shredded parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- 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.
- 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.
Nutrition
Calories: 390kcal | Carbohydrates: 57g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 105mg | Sodium: 680mg | Potassium: 490mg | Fiber: 5g | Sugar: 4g | Calcium: 190mg | Iron: 1.8mg