Pesto 'N Shrimp Risotto
Pesto 'N Shrimp Risotto
Pesto adds special flavors to this classic rice dish.
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15 min
Prep Time
45 min
Total Time
4
servings Ingredients
2 tablespoons Land O Lakes® Butter
1 cup sliced fresh mushrooms
1 cup uncooked Arborio or short-grain rice
1 small (34 cup) leek, sliced 1/4-inch
1 (14-ounce) can chicken broth
34 cup hot water
8 ounces frozen small cooked shrimp, thawed, drained
3 tablespoons prepared pesto sauce
1 tablespoon fresh lemon juice
How to make
-
STEP 1
Melt butter in 2-quart saucepan until sizzling; add mushrooms. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until tender. Stir in rice; continue cooking 2-3 minutes or until lightly browned. Stir in leeks and broth. Continue cooking 3-5 minutes or until mixture comes to a boil.
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STEP 2
Reduce heat to medium. Cook, stirring occasionally, 8-10 minutes or until liquid is absorbed. Stir in hot water. Continue cooking, stirring occasionally, 8-10 minutes or until liquid is absorbed. Stir in shrimp, pesto and lemon juice. Cover; continue cooking 3-4 minutes or until shrimp are heated through.
Tip #1
Run frozen shrimp under cool water to quickly thaw; drain well.
380 Calories
13 Fat (g)
105 Cholesterol (mg)
560 Sodium (mg)
45 Carbohydrates (g)
1 Dietary Fiber
19 Protein (g)
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A light dinner or a hearty side dish, risotto is easy to whip up any night of the week. All it takes is a little stirring to turn the starches in the rice into a creamy sauce. Risotto recipes are also a great way to use up leftover veggies and meat!
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