Oven-Baked Shrimp Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
2 Tbsp I Can't Believe It's Not Butter Spread1/2 c finely chopped shallots or onions1/2 tsp dried tarragon leaves, crushed1/4 tsp ground black pepper1-1/2 c uncooked arborio rice4 c Knorr Chicken Broth1 pkg Knorr Spring Vegetable recipe mix1/2 c grated Parmesan cheese1 c frozen baby green peas, thawed1 lb. uncooked large shrimp, peeled and deveined
Melt spread in a heavy saucepan and cook shallots, tarragon and pepper until tender. Stir in rice. Combine wine, Broth and Knorr Spring Veetable recipe mix; stir into rice. Bring to boil, stirring occasionally. Simmer, stirring occasionally, about 5 minutes. Stir in cheese. Spoon into 2-qt. greased baking dish and bake at 400 degrees, 20 minutes. Stir in shimp and bake until shrimp turns pink. Stir in peas and let stand until peas are hot.
Number of Servings: 4
Recipe submitted by SparkPeople user T0PL355INTN.
Number of Servings: 4
Recipe submitted by SparkPeople user T0PL355INTN.
Nutritional Info Amount Per Serving
- Calories: 552.3
- Total Fat: 11.1 g
- Cholesterol: 180.6 mg
- Sodium: 1,905.9 mg
- Total Carbs: 76.9 g
- Dietary Fiber: 1.6 g
- Protein: 32.7 g
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