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Prep 10min
Total30min
Servings6
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Ingredients
2
tablespoons olive or vegetable oil
8
ounces uncooked medium shrimp (thawed if frozen), peeled and deveined
1
can (14 1/2 ounces) whole tomatoes, undrained
1/4
cup whole milk
1/4
cup butter or margarine
1
small onion, chopped (1/4 cup)
2
cups uncooked Arborio rice
1
cup dry white wine, water or chicken broth
1/4
teaspoon salt
1/4
teaspoon ground red pepper (cayenne), if desired
4
cups chicken broth
2
tablespoons chopped fresh arugula or spinach
1/2
cup grated Parmesan cheese
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Steps
1
Heat oil in 12-inch skillet over medium heat. Cook shrimp in oil 2 to 3
minutes, stirring frequently, until shrimp are pink and firm. Place shrimp, tomatoes,
and milk in food processor or blender. Cover and process about 1 minute or until
smooth. (If you are up to chewing the shrimp, leave them whole and blend just the
tomatoes and milk together in food processor.)
2
Melt butter in 3-quart saucepan over medium heat. Cook onion in butter
about 5 minutes, stirring occasionally, until tender. Stir in rice. Cook about 5
minutes, stirring frequently, until edges of rice kernels are translucent.
3
Stir in wine, salt and red pepper. Heat to boiling; reduce heat. Simmer
uncovered 10 minutes, stirring occasionally. Stir in broth. Cook over low heat 12 to
14 minutes, stirring occasionally, until liquid is absorbed.
4
Stir in shrimp and tomato mixture and arugula. Cook 3 minutes. Stir in cheese.
Serve immediately.
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"Try this soft, easy-on-your-mouth risotto. It's an Italian staple and is a great source
of many nutrients, like iron, folic acid and potassium." ùDr. Ghosh
High in iron and folic acid
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Nutrition Facts
Serving Size:1 Serving
Calories
430
Calories from Fat
135
Total Fat
15g
Saturated Fat
7g
Cholesterol
80mg
Sodium
1090mg
Potassium
500mg
Total Carbohydrate
59g
Dietary Fiber
2g
Protein
17g
% Daily Value*:
Exchanges:
4 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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