A risotto without constant stirring? Yes, it's possible with this creamy dish.
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
How to Make It
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.
This was surprisingly good for coming from the microwave, elevating risotto to weeknight status. The rice came out perfect, the shrimp wasn't overcooked and the corn gave it just the right amount of sweetness. I didn't have fresh herbs on hand so I cut the amount in half and used dried which worked fine, but I think I'll try thyme instead of basil next time, as suggested by another reviewer. This would also be great with asparagus and mushrooms instead of the shrimp and corn. Overalll, a great addition to our dinner rotation!
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