Italian Risotto with Shrimp

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A risotto without constant stirring? Yes, it's possible with this creamy dish.
5 servings (serving size: 1 1/4 cups)


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3 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 cup chopped onion
2 teaspoons olive oil
1 1/3 cups Arborio rice or other short-grain rice
1 pound medium shrimp, peeled and deveined
1 cup frozen whole-kernel corn
1/3 cup chopped bottled roasted red bell peppers
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
3/4 cup (3 ounces) grated Asiago cheese


Combine broth and wine in a 1-quart glass measure. Microwave at HIGH for 5 minutes or until mixture boils. Remove from oven; keep warm.

Combine onion and oil in a 2-quart casserole. Microwave at HIGH 4 minutes. Stir in broth mixture and rice. Microwave at HIGH for 15 minutes or until the liquid is almost absorbed, stirring every 5 minutes.

Stir in the shrimp, corn, bell peppers, basil, and oregano. Microwave at HIGH for 4 minutes or until shrimp are done, stirring mixture every 2 minutes. Stir in cheese.

Created date

May 2002

Nutritional Information

Calories 409
Caloriesfromfat 18 %
Fat 8.2 g
Satfat 3.5 g
Monofat 3 g
Polyfat 0.9 g
Protein 26.2 g
Carbohydrate 55 g
Fiber 2.2 g
Cholesterol 121 mg
Iron 4.3 mg
Sodium 722 mg
Calcium 233 mg