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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This colorful main dish will make family meals seem a little more elegant. It comes together so quickly, itâs just right for a warming weeknight supper. 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 one can of 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. Yield: 4 servings.
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