Lemon Shrimp Risotto
1 tablespoon butter
3 fresh garlic cloves
1 cup frozen seasoning blend (diced onions, bell peppers, celery)
3 tablespoons diced pimientos (drained)
1 cup risotto rice
2 1/2 cups reduced-sodium chicken broth
1/4 teaspoon saffron threads
1 lb cooked shrimp (tails off; thawed, if needed)
1 lemon (for juice, rinsed)
1. Preheat large saucepan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Crush garlic cloves, using garlic press, into pan. Use knife to remove garlic from bottom of press. Stir in seasoning blend and pimientos. Cook 3 minutes, stirring occasionally, or until onions begin to soften.
CALORIES (per 1/4 recipe) 240kcal; FAT 4g; CHOL 230mg;
1 lemon (for zest, rinsed)
2 tablespoons light raspberry vinaigrette
1/4 teaspoon salt
1/8 teaspoon black pepper
1 bag baby salad greens (5–7 ounces)
1/4 cup chopped walnuts
1 tablespoon crumbled blue cheese
1. Peel several strips of lemon peel, without any white pith, with zester (or vegetable peeler). Chop finely for zest (1 tablespoon). Place in small bowl; whisk together with vinaigrette, salt, and pepper.
CALORIES (per 1/4 recipe) 90kcal; FAT 7g; CHOL 0mg;
Add items to your grocery list by clicking on the next to any item below.
The icon will change to to indicate that it has been added.
Utensils & Cookware
Recipe Version seaf0039