Quick Risotto with Shrimp, Corn & Edamame

3.4 (18)
Quick Risotto with Shrimp, Corn & Edamame

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.

Yield: 4 servings
Active Time: 30
Total Time: 30

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, sliced, white and green parts separated
  • 2 cups instant brown rice
  • 1 cup dry white wine
  • 2 cups reduced-sodium chicken broth
  • 1 pound peeled and deveined raw shrimp (see Tip)
  • 1 cup frozen shelled edamame
  • 1 cup frozen corn, thawed
  • 4 ounces reduced-fat cream cheese (Neufchâtel), cut into small pieces
  • 1/2 cup finely shredded Parmesan cheese
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. 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.
  2. 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.

Tips & Notes

  • For sustainable shrimp, look for shrimp that’s certified by an agency like the Marine Stewardship Council. If you can’t find it, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.

Nutrition

Nutrition Per Serving

calories 525
fat 17 g (6 g sat, 5 g mono)
cholesterol 173 mg
carbohydrates 49 g
protein 32 g
fiber 5 g
sodium 716 mg
potassium 672 mg

Nutrition Bonus Folate (37% daily value), Magnesium (34% dv), Calcium (26% dv), Zinc (23% dv), Potassium (19% dv)

Carbohydrate Serving 3

Exchanges 2 1/2 starch, 1/2 vegetable, 3 lean meat, 2 fat

From EatingWell September/October 2013