Comida Kraft
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Lemony Shrimp Risotto

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Make It

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  • 1. From lemons, grate 1 tsp. peel and squeeze 1/8 cup juice. In covered 2 qt. saucepan, heat lemon juice, broth, wine, and 1 cup water to boiling over high heat.
  • 2. Meanwhile, in 2 qt. microwave-safe casserole, combine butter, oil, and shallot. Cook, uncovered, in microwave oven on high 2 minutes or until shallot softens. Add rice and stir to coat. Cook on high 1 minute.
  • 3. Stir hot liquid and lemon peel into rice mixture. Cover casserole with lid or vented plastic wrap and cook on medium (50% power) 15 minutes or until most of liquid is absorbed, stirring once.
  • 4. Stir in frozen peas, shrimp, salt, and pepper. Cover and cook on med. 3-4 minutes longer or just until shrimp turn opaque throughout and rice is tender but still firm, stirring once.


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