Bean and shrimp risotto
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
Ingredients
  • 1 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 3 to 4 ounce white mushrooms, sliced
  • 1 1/2 cup arborio rice
  • 3 cans (14-oz. each) fat-free, reduced-sodium chicken broth
  • 1 pound peeled, deveined shrimp
  • 2 cup 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
Directions
  1. Sauté onion, garlic, and mushrooms in olive 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.
  7. Cook, stirring frequently, until rice is just tender and liquid absorbed, 5 to 10 minutes.
  8. Add beans and tomatoes; cook 2 to 3 minutes longer.
  9. Stir in cheese; season to taste with salt and pepper.