Week Night Shrimp and Onion "Risoto"

Week Night Shrimp and Onion
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 361.5
  • Total Fat: 10.5 g
  • Cholesterol: 179.4 mg
  • Sodium: 1,143.8 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 35.7 g

View full nutritional breakdown of Week Night Shrimp and Onion "Risoto" calories by ingredient
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From Kraft.com From Kraft.com
Number of Servings: 2


    1 Tbsp. butter, divided
    4 oz. assorted fresh mushrooms (white and shiitake), chopped (about 1 1/4)
    1/2 large onion, chopped
    1 cup instant white rice, uncooked
    1 cups chicken broth
    1/8 tsp. ground black pepper
    1/2 lb. frozen cooked medium shrimp, thawed 1/8 cup finely chopped fresh parsley
    1/6 cup KRAFT 100% Grated Parmesan


MELT 1/2 Tbsp. of the butter in large deep nonstick skillet on medium-high heat. Add mushrooms; cook and stir 7 to 8 min. or until tender and golden brown. Remove from skillet.

ADD remaining 1/2 Tbsp. butter and onions to skillet; cook and stir on medium heat 7 to 8 min. or until onions are tender and golden brown. Stir in rice until well blended. Add broth and pepper; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until rice is tender.

STIR in shrimp and parsley; cover and let stand 10 min. or until shrimp are heated through. Add mushrooms and cheese; stir.

Kraft Kitchens TipsSubstitute

Prepare as directed, using KRAFT Reduced Fat Parmesan Style Grated Topping.

Substitute 1/2 cup dry white wine for an equal amount of the broth.

Jazz It UpAdd 1/2 tsp. dried thyme leaves along with the pepper.

Number of Servings: 2

Recipe submitted by SparkPeople user MASIELYNNN.

TAGS:  Fish | Dinner | Fish Dinner |

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