RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 524
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| Recipe Name: |
Italian Risotto with Shrimp |
| Source: |
, March 2001 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
5 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
5 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.99
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 6.25
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
A risotto without constant stirring? Yes, it's possible with this creamy dish.
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Ingredients:
2 Teaspoons oil, olive
1 Tablespoon basil, fresh chopped
1 Tablespoon oregano, fresh chopped
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Directions:
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.
Serving size: 1 1/4 cups
CALORIES 409(18% from fat)
FAT 8.2g (sat 3.5g,mono 3g,poly 0.9g)
PROTEIN 26.2g
CHOLESTEROL 121mg
CALCIUM 233mg
SODIUM 722mg
FIBER 2.2g
IRON 4.3mg
CARBOHYDRATE 55g |
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| Nutrition per Serving: |
| Calories: |
367 |
Total Carbs: |
49.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
137.6 |
Fat: |
4.2 |
Protein: |
24.69 |
| Fiber: |
0.42 |
Sodium: |
39.19 |
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