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Main dishes

Weeknight Shrimp and Onion "Risotto"

Weeknight Shrimp and Onion "Risotto" recipe
photo by:kraft
time
prep:
20 min
total:
55 min
servings
total:
6 servings, about 1 cup each
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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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