Shirmp and Leek Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Olive Oil, 2 tbspArborio Rice, 1 cupSwanson Chicken Broth 99% Fat Free, 4 cups1 Leek Garlic, 3 cloves 2 Jalapeno PeppersShrimp, cooked, 10 large Parmesan Cheese, grated, 1/4 cup
Grate cheese.
Clean leek thoroughly.
Chop leek, garlic, jalapeno and set aside.
Bring broth to a boil (can replace one cup of broth with one cup of dry white wine)
Heat 1 tbsp olive oil in large pan
Add rice and toast for 2 or 3 min
Add broth one ladle full at a time, stirring continuously and allowing broth to absorb between ladle fulls.
Once all of the broth has been absorbed and rice is soft, take off heat and cover.
In a smaller pan, heat 1 tbsp olive oil.
Add leeks, allow to soften.
Add garlic, jalapenos and raw shrimp.
Allow shrimp to pink and then add everything to the rice and add parmesan cheese. Stir and serve.
Number of Servings: 3
Recipe submitted by SparkPeople user CHACHAGURL.
Clean leek thoroughly.
Chop leek, garlic, jalapeno and set aside.
Bring broth to a boil (can replace one cup of broth with one cup of dry white wine)
Heat 1 tbsp olive oil in large pan
Add rice and toast for 2 or 3 min
Add broth one ladle full at a time, stirring continuously and allowing broth to absorb between ladle fulls.
Once all of the broth has been absorbed and rice is soft, take off heat and cover.
In a smaller pan, heat 1 tbsp olive oil.
Add leeks, allow to soften.
Add garlic, jalapenos and raw shrimp.
Allow shrimp to pink and then add everything to the rice and add parmesan cheese. Stir and serve.
Number of Servings: 3
Recipe submitted by SparkPeople user CHACHAGURL.
Nutritional Info Amount Per Serving
- Calories: 223.6
- Total Fat: 12.2 g
- Cholesterol: 42.3 mg
- Sodium: 859.7 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.4 g
- Protein: 10.1 g
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