Ingredients

• 1 tablespoon unsalted butter
• 3 cloves garlic
• 1 cup frozen seasoning blend (diced onions, bell peppers, celery)
• 3 tablespoons diced pimientos
• 1 cup risotto rice
• 2 ½ cups reduced-sodium chicken broth
• ¼ teaspoon saffron threads
• 1 lb cooked shrimp, tails off and thawed if needed
• 1 lemon, for juice

Steps

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. Stir in seasoning blend and pimientos; cook 3 minutes, stirring occasionally, or until onions begin to soften.
2. Stir in risotto; cook 2 minutes, stirring often. Stir in broth and saffron; cover and bring to boil for 5 minutes, stirring occasionally.
3. Reduce heat to low; simmer 5 minutes, stirring occasionally, or until tender. Meanwhile, pat shrimp dry.
4. Stir shrimp into risotto. Squeeze juice of one-half lemon into risotto; cover and remove from heat. Let stand 5 minutes or until all liquid is absorbed. Stir and serve.

Ingredients

• 1 lemon, for zest
• 2 tablespoons lite raspberry-walnut vinaigrette
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 1 package baby salad greens (5–6 oz)
• ¼ cup chopped walnuts
• 1 tablespoon crumbled blue cheese

Steps

1. Zest lemon (1 tablespoon). Place lemon zest, vinaigrette, salt, and pepper in small bowl; whisk until blended.
2. Place remaining ingredients in salad bowl. Add dressing and toss to coat; serve.