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Home > Main Dishes > Shrimp Recipes > Bean and Shrimp Risotto Recipe

Bean and Shrimp Risotto Recipe
What You Need
• 1 1/2 cups chopped onion
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 3 to 4 ounces mushrooms, sliced
• 1 1/2 cups Arborio rice
• 3 cans (14 ounces each) fat-free reduced-sodium chicken broth
• 1 pound peeled, deveined shrimp
• 1 cup snap peas
• 1 can (15 ounces) Kidney beans or 1 1/2 cups cooked dry-packaged Kidney beans, rinsed, drained
• 1 medium tomato, chopped
• 1/2 cup (2 ounces) shredded Parmesan or Asiago cheese
• Salt and pepper, to taste

What To Do
1. Sauté onion, garlic and mushrooms in oil in large saucepan until tender, 5 to 8 minutes. Stir in rice and cook 2 to 3 minutes.

2. Heat broth to boiling in medium saucepan; reduce heat to low. Add 1 cup broth to rice and cook, stirring constantly, until broth is absorbed, 1 to 2 minutes. Slowly add 2 cups broth and simmer, stirring until broth is absorbed.

3. Add shrimp, snap peas, and remaining broth to saucepan. Cook, stirring frequently, until rice is just tender and liquid absorbed, 5 to 10 minutes. Add beans and tomatoes; cook 2 to 3 minutes longer. Stir in cheese; season to taste with salt and pepper.

Source: American Dry Bean Board.

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