BEAN AND SHRIMP RISOTTO

BEAN AND SHRIMP RISOTTO

Ingredients for 6 Servings

1 1/2 cups Chopped onion
4 cloves Garlic, minced
1 tbsp Olive oil
4 oz Mushrooms, sliced
1 1/2 cups Arborio rice
14 oz Cans of fat-free reduced-sodium
Chicken broth
1 lb Peeled, deveined shrimp
1 cup Sanap peas
15 oz Can of kidney beans OR
1 1/2 cups Cooked dry-packged kidney beans, rinsed, drained
1 med Tomato,chopped
2 oz Shredded Parmesan cheese
Salt and pepper; to taste

Procedure:

1. Sauté onion, garlic, and mushrooms in oil in large saucepan until tender, 5 to 8 minutes.
2. Stir in rice and cook 2 to 3 minutes.
3. Heat broth to boiling in medium saucepan; reduce heat to low.
4. Add 1 cup broth to rice mixture and cook, stirring constantly, until broth is absorbed, 1 to 2 minutes.
5. Slowly add 2 cups broth and simmer, stirring until broth is absorbed, 8 to 10 minutes.
6. Add shrimp, snap peas, and remaining broth to saucepan.
7. Cook, stirring frequently, until rice just tender and liquid absorbed, 5 to 10 minutes.
8. Add beans and tomatoes; cook 2 to 3 minutes longer.
9. Stir in cheese; season to taste with salt and pepper.
10. Nutrient Information per Serving:
11. Calories 412, Carbohydrate 58g, Protein 28g, Fat 7g, Folate 56mcg, Dietary fiber 7g, % of Calories from Fat 15,
    sodium 664mg, Cholesterol 122mg
12. Preparation Time: 30 minutes
13. Courtesy of the American Dry Bean Board

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