Dinner: Brown Rice Risotto With Shrimp

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Dinner: Brown Rice Risotto With Shrimp

Submitted by ajsorren on

 

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion
  • 1 garlic clove, minced
  • 1 cup short grain brown rice, dry
  • 2 cups vegetable broth, low sodium
  • 1 teaspoon fresh rosemary
  • 3 tablespoons fresh parsley, minced
  • ¼ teaspoon saffron
  • 1 pound shrimp, raw
  • ½ cup Parmesan cheese, grated

Directions

  1. In a large saucepan, heat oil and sauté onion and garlic. Add rice and cook quickly for 2 minutes more, stirring constantly.
  2. Add ½ cup vegetable broth to brown rice and then add rosemary, parsley, and saffron. Mix well.
  3. Cover and gently simmer. Gradually add the rest of the broth as liquid is absorbed (rice should be tender, about 30 minutes).
  4. While waiting for the rice, bring one quart of water to a boil and cook shrimp until pink.
  5. Add ¼ cup cheese a few minutes before rice is done. When cheese is melted through, remove from heat.
  6. Add the shrimp to the rice and toss until mixed evenly.
  7. Top with remaining cheese and serve.

Servings: 6 (1 Cup Per Serving)

 

by Stacey Antine, MS RD and HealthBarn USA

 

Recipe Provided by EatRight.org