Light Shrimp Risotto from Healthy Diabetic Recipes

Light Shrimp Risotto Recipe

Recipe Ingredients:

1 lb medium shrimp, peeled and deveined, shells -- reserved
1 tsp salt, divided
1/2 tsp freshly ground pepper, divided
2 cups water
3 1/2 cups fat-free chicken broth
2 tsp olive oil, divided
1 cup finely chopped onions
1 tbsp minced garlic
1/4 tsp saffron threads
1 cup arborio, or medium-grain rice
1 cup finely chopped fennel, or
1/2 cup celery
1 cup white wine
1 cup frozen peas
fennel fronds, for garnish

Recipe Instructions:

1. Combine shrimp, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl.

2. Bring shrimp shells and water to boil in medium saucepan. Reduce heat and simmer 10 minutes. Strain broth into bowl; discard shells. Return broth to saucepan; pour in chicken broth and bring to a simmer.

3. Heat 1 teaspoon oil in Dutch oven over medium heat. Cook shrimp 2 minutes, turning once, until opaque. Transfer to plate; set aside. Heat remaining 1 teaspoon oil in Dutch oven; add onions and garlic. Cook, stirring, 2 minutes. Stir in saffron and !
rice to coat grains, 1 minute. Stir in fennel, wine, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 3 to 5 minutes, until liquid is absorbed.

4. Set aside 1/2 cup warm shrimp-chicken broth. Stir another 1 cup broth into rice. Cook, stirring, 2 minutes, until liquid is just absorbed. Gradually add remaining broth, stirring, 1/2 cup at a time, until liquid is absorbed and rice is tender, 30 to !
35 minutes. Stir in reserved 1/2 cup broth mixture, peas and shrimp. Cook 5 minutes more, until heated through. Garnish with fennel fronds. Makes 4 servings.

Per Serving Daily Goal Calories 400 2,000 (F), 2,500 (M) Total Fat 4.5 g 60 g or less (F), 70 g or less (M) Saturated Fat 1 g 20 g or less (F), 23 g or less (M) Cholesterol 140 mg 300 mg or less Sodium 1,282 mg 2,400 mg or less Carbohydrates 50 g 250 g or m!
ore Protein 27 g 55 g to 90 g Calcium 93 mg 1,000 mg

Notes: This classic rice dish tastes as luscious and creamy as the Italian original, but is easier on the waistline. Our version uses the broth made by boiling the shrimp shells in water.

Prep time: 20 minutes efc Cooking time: 55 to 62 minutes Easy, low-fat, low-calorie

Copyright © 1998, 1997 Meredith Corporation. All Rights Reserved.

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/11/98

Servings: 4

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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