Delight in onion risotto flavors without the long wait! Try this Weeknight Shrimp and Onion 'Risotto' recipe that's ready to serve in under an hour.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
Prepare as directed, using KRAFT Reduced Fat Parmesan Style Grated Topping.
Substitute 1/2 cup dry white wine for an equal amount of the broth.
Add 1/2 tsp. dried thyme leaves along with the pepper.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, about 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.