Try this Weeknight Shrimp and Onion "Risotto" recipe, or contribute your own.
Suggest a better descriptionMELT 1 Tbsp. of the butter in large deep nonstick skillet on medium-high heat. Add mushrooms; cook and stir 7 to 8 min. or until tender and golden brown. Remove from skillet.
ADD remaining 1 Tbsp. butter and onions to skillet; cook and stir on medium heat 7 to 8 min. or until onions are tender and golden brown. Stir in rice until well blended. Add broth and pepper; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until rice is tender.
STIR in shrimp and parsley; cover and let stand 10 min. or until shrimp are heated through. Add mushrooms and cheese; stir.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 350 | ||
Calories from Fat: 61 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 17.5mg | 5 % | |
Sodium 467.3mg | 16 % | |
Potassium 142.2mg | 4 % | |
Total Carbohydrate 61.9g | 18 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 59.3g | ||
Protein 8.8g | 13 % | |
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. |
Calories per serving: 350
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