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Main dishes

Weeknight Shrimp and Onion "Risotto"

Weeknight Shrimp and Onion "Risotto" recipe
photo by:kraft
OK, so its not real risotto, but has become one of my go to recipes. Keep shrimp in the freezer or substitute the seafood you have on hand (its really good with scallops),...read more
posted by
pellingson57
on 12/29/2011
time
prep:
20 min
total:
55 min
servings
total:
6 servings, about 1 cup each
Magazine Acquisition

what you need

2
Tbsp.  butter, divided
8
oz.  assorted fresh mushrooms (white and shiitake), chopped (about 2-1/2 cups)
1
large  onion, chopped
2
cups  instant white rice, uncooked
2
cups  chicken broth
1/4
tsp.  ground black pepper
1
lb.  frozen cooked medium shrimp, thawed
1/4
cup  finely chopped fresh parsley
1/3
cup  KRAFT Grated Parmesan Cheese

Make It

MELT 1 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 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 Tips

Substitute
Prepare as directed, using KRAFT Reduced Fat Parmesan Style Grated Topping.
Substitute
Substitute 1/2 cup dry white wine for an equal amount of the broth.
Jazz It Up
Add 1/2 tsp. dried thyme leaves along with the pepper.
K:33823v6:90636
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