Source: America's Favorite Food Associations

Bean & Shrimp Risotto
Shrimp with beans makes an interesting meal.
Serves: 6
Prep Time: 30 minutes
Cook Time: 15 minutes


1 1/2 cups onion, finely chopped
4 clove garlic, minced
1 Tablespoon olive oil
3-4 ounces shiitake mushrooms, or white mushrooms, sliced
1 1/2 cups arborio rice
1 pound shrimp, peeled, deveined
1 can (15 ounces) red beans, or light red kidney beans
1 cup frozen peas, (tiny)
1/3 cup parsley, finely chopped
1/4 cup Parmesan cheese, fat-free, grated
salt and pepper, to taste

Saute onion add garlic in oil in large saucepan until tender, 4 to 5 minutes; add mushrooms and cook 2 to 3 minutes longer. Stir in rice and cook 2 to 3 minutes.
Heat broth to boiling in medium saucepan; reduce heat to low to keep mixture worm. Add 1 cup broth mixture to rice and cook, stirring constantly, until absorbed, 1 to 2 minutes. Add 2 cups broth mixture and simmer, stirring somewhat firm, 10 to 12 minutes

Add shrimp and remaining broth mixture to saucepan; simmer, stirring frequently, until rice is just tender and liquid absorbed, 5 to 10 minutes. Add beans and peas; cook until hot through, 2 to 3 minutes. Stir in parsley and cheese; season to taste with salt and pepper.

TIPS: Risotto can be prepared through step 2 one day in advance. Spread rice mixture in jelly roll pan and cool; refrigerate rice, covered with plastic wrap, and remaining broth mixture overnight. To finish cooking, transfer rice mixture to large saucepan. Heat broth mixture to simmer; stir 1 cup broth into rice. Continue with step 3 in recipe.

Shitake mushrooms give the risotto a distinctive flavor; other mushroom, such as white or brown (cremini or baby bellas) can be substituted.