Italian Risotto with Shrimp
A risotto without constant stirring? Yes, it's possible with this creamy dish.
Recipe by Cooking Light March 2001
A risotto without constant stirring? Yes, it's possible with this creamy dish.
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!
Read More