Per cup: 246 calories, 12 grams protein, 3 grams fat (11 percent calories from fat), 0.9 gram saturated fat, 40 grams carbohydrate, 74 milligrams cholesterol, 758 milligrams sodium, 2 grams fiber.

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Name: Lemony Shrimp Risotto
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Cuisine: Seafood
Ingredients: 1 Lemon Large, juiced; 4 1/2 cups Chicken broth Fat-free; 1/2 cup Dry white wine; 2 teaspoons Butter; 2 teaspoons Olive oil; 1 Shallot Medium, minced; 2 cups Arborio rice; 2 teaspoons Lemon zest (Yellow part only); 1 Cup Peas Petite frozen (thawed); 1 pound Medium shrimp (With or without tails), shelled and deveined; 1/2 teaspoon Coarse salt; 1/4 teaspoon Black pepper Coarsley ground; Parmesan cheese grated

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INGREDIENTS

1 Lemon ; Large, juiced
4 1/2 cups Chicken broth ; Fat-free
1/2 cup Dry white wine
2 teaspoons Butter
2 teaspoons Olive oil
1 Shallot ; Medium, minced
2 cups Arborio rice
2 teaspoons Lemon zest ; (Yellow part only)
1 Cup Peas ; Petite frozen (thawed)
1 pound Medium shrimp ; (With or without tails), shelled and deveined
1/2 teaspoon Coarse salt
1/4 teaspoon Black pepper ; Coarsley ground
Parmesan cheese grated

INSTRUCTIONS

In covered 2-quart pan, heat juice, broth and wine to boiling.

Meanwhile, in a 3-quart baking dish, microwave butter, olive oil and shallot, uncovered, for 2 minutes on high (100 percent power) or until shallot softens.

Add rice; stir well to coat. Cook on high 1 minute.

Stir hot liquid and lemon zest into rice mixture. Cover and cook on medium (50 percent power) 15 minutes or until most of liquid is absorbed; stir once.

Stir in peas, shrimp, salt and pepper. Cover and cook on medium 3 to 4 minutes or just until shrimp turn opaque throughout and rice is tender but still firm; stir once.

Garnish with parmesan and serve.

NOTES

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Lemony Shrimp Risotto

1 Lemon Large, juiced
4 1/2 cups Chicken broth Fat-free
1/2 cup Dry white wine
2 teaspoons Butter
2 teaspoons Olive oil
1 Shallot Medium, minced
2 cups Arborio rice
2 teaspoons Lemon zest (Yellow part only)
1 Cup Peas Petite frozen (thawed)
1 pound Medium shrimp (With or without tails), shelled and deveined
1/2 teaspoon Coarse salt
1/4 teaspoon Black pepper Coarsley ground
 Parmesan cheese grated

In covered 2-quart pan, heat juice, broth and wine to boiling.

Meanwhile, in a 3-quart baking dish, microwave butter, olive oil and shallot, uncovered, for 2 minutes on high (100 percent power) or until shallot softens. 
Add rice; stir well to coat. Cook on high 1 minute. 
Stir hot liquid and lemon zest into rice mixture. Cover and cook on medium (50 percent power) 15 minutes or until most of liquid is absorbed; stir once. 
Stir in peas, shrimp, salt and pepper. Cover and cook on medium 3 to 4 minutes or just until shrimp turn opaque throughout and rice is tender but still firm; stir once. 
Garnish with parmesan and serve.

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Nutrition

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Serving Size: 1 Serving (845g)
Recipe Makes: 8 Servings

Calories: 1782
Calories from Fat: 961 (54%)

Amt Per Serving		% DV

	Total Fat 106.8g	142 %
	Saturated Fat 30.8g	154 %
	Monounsaturated Fat 43.8g
	Polyunsanturated Fat 22.9g
Cholesterol 606.9mg		187 %
Sodium 733.6mg		25 %
Potassium 1532.7mg		40 %
Total Carbohydrate 49.7g		15 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 46.6g
Protein 145.1g		207 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1782

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