Name: Quick Risotto With Shrimp Corn & Edamame Recipe
Total time: 5 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

In this healthy, quick risotto recipe, we use instant brown rice instead of arborio rice, and frozen corn and edamame to speed up the cooking time and add fiber. To get the creamy risotto texture without slow cooking, we stir in cream cheese and parmesan just at the end of cooking. 

How to make Quick Risotto With Shrimp Corn & Edamame Recipe

Eatingwell

Crawler

Italian

<p>In this healthy, quick risotto recipe, we use instant brown rice instead of arborio rice, and frozen corn and edamame to speed up the cooking time and add fiber. To get the creamy risotto texture without slow cooking, we stir in cream cheese and parmesan just at the end of cooking. </p>

Non Vegetarian

Pescatarian

Extra virgin olive oil

Scallions,  sliced,  white and green parts separated

Instant Brown Rice

Dry white wine

Reduced Sodium Chicken Broth

Peeled and deveined raw shrimp

Frozen Shelled Edamame

Frozen corn,  thawed

Reduced fat cream cheese,  cut into small pieces

Finely Shredded Parmesan Cheese

Heat oil in a large nonstick skillet over medium heat. Add scallion whites and rice; cook, stirring, 1 minute. Add wine and cook on medium-high until most of it is evaporated, 2 minutes. Add broth; return to a boil. Reduce heat, cover and simmer for 5 minutes. Place shrimp on the rice. Return to a simmer. Cover and cook until the shrimp are cooked through, 5 to 7 minutes.

step 1

Stir in edamame, corn and cream cheese until the cream cheese is incorporated. Simmer, uncovered, stirring occasionally, until most of the liquid is evaporated, 4 to 5 minutes more. Remove from heat; stir in parmesan and pepper. Top with scallion greens.

step 2

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