Shrimp Risotto

Name: Shrimp Risotto
Ingredients: 1 small onion, chopped; 2 tablespoons butter; 1-3/4 cups uncooked instant rice; 2 garlic cloves, minced; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 2 cans (14-1/2 ounces each) chicken broth; 1 pound peeled and deveined cooked medium shrimp; 2 cups fresh baby spinach, coarsely chopped; 1 cup frozen corn, thawed; 1 plum tomato, chopped; 1/4 cup grated Parmesan cheese; 2 tablespoons 2% milk

13 ingredients

3 steps

Ingredients

1 small onion, chopped
2 tablespoons butter
1-3/4 cups uncooked instant rice
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 pound peeled and deveined cooked medium shrimp
2 cups fresh baby spinach, coarsely chopped
1 cup frozen corn, thawed
1 plum tomato, chopped
1/4 cup grated Parmesan cheese
2 tablespoons 2% milk

Directions

1

In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed.
2

Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender.
3

Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.