Aha Risotto with Shrimp and Vegetables Recipe

Looking for an easy AHA Risotto with Shrimp and Vegetables recipe? Learn how to make AHA Risotto with Shrimp and Vegetables using healthy ingredients.


Submitted by johnnabolt

Makes 5 servings



American Heart Associating Heart Healthy Meals. did Shrimp separately in pan. very good, lots of work stirring the risotto.

Recipe Ingredients for AHA Risotto with Shrimp and Vegetables

1 pound raw large shrimp
1 teaspoon olive oil
1/2 medium onion, sliced
1/2 medium red bell pepper, chopped
2 garlic cloves,
1 cup uncooked arborio rice
1 1/2 cups Organic Low Sodium Chicken Broth
1/8 teaspoon pepper
1 cup dry white wine (regular or nonalcoholic)
1/2 cup Organic Low Sodium Chicken Broth
6 ounces snow peas, trimmed and halved crosswise (about 2 cups)
1/2 cup water
3 tablespoons Parmesean cheese
1 tablespoon thinly sliced green onions (green part only)

Recipe Directions for AHA Risotto with Shrimp and Vegetables

  1. Cooking Instructions

  2. Peel and rinse the shrimp. Pat dry with paper towels. Set aside.

  3. Using a vegetable peeler or sharp knife, remove the zest from the lemon. Cut the zest into very thin strips. Set aside.

  4. Heat a medium saucepan over medium heat. Add the oil and swirl to coat the bottom. Cook the onion, bell pepper, and garlic for 2 to 3 minutes, or until tender-crisp, stirring frequently.

  5. Stir in the rice. Cook for 5 minutes, stirring frequently.

  6. Add 1 1/2 cups broth and pepper. Increase the heat to high and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes, stirring occasionally. (The rice will be slightly plump, the liquid will not be entirely absorbed, and the mixture will have a thick, soupy or stewlike consistency.)

  7. Stir in the wine and 1/2 cup broth. Increase the heat to high and bring to a simmer. Reduce the heat to medium high and cook for 8 to 10 minutes, stirring constantly (a small amount of liquid should remain).

  8. Stir in the shrimp, peas, and water. Reduce the heat to medium and cook for 2 to 3 minutes, or until the liquid is almost absorbed, stirring constantly. The rice should be just tender and slightly creamy, and the shrimp should be pink.

  9. Stir in the lemon zest and the remaining ingredients.

  10. Cook's Tip

  11. 1. For proper consistency, carefully regulate the cooking temperature so the risotto boils lightly, not vigorously. If the liquid is absorbed before the rice reaches the just-tender stage, gradually add more broth, wine, or water. Arborio rice is usually used in risottos, but you can substitute a medium-grain rice if you prefer. It won't be quite as creamy, however.

  12. 2. For a decorative look, leave the tails on the shrimp. When the shrimp cooks, the tails become brilliant pink.

Categories

Main Dish

Nutrition Facts
Serving Size 357.9g
Amount Per Serving
Calories
300
Calories from Fat
19
% Daily Value*
Total Fat
2.1g
3%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
132mg
44%
Sodium
196mg
8%
Potassium
211mg
6%
Total Carbohydrates
38.3g
13%
Dietary Fiber
2.5g
10%
Sugars
2.8g
Protein
23.0g
Vitamin A 15% Vitamin C 55%
Calcium 6% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in saturated fat
  • High in vitamin C
  •   Bad points
  • High in cholesterol
  • Contains alcohol
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