Shrimp and Pea Risotto
Roasted Radishes
Ingredients
- 2 lb peeled and deveined, large raw shrimp
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 Tbsp olive oil
- 2 cups low-sodium chicken broth
- 1 Tbsp all-purpose flour
- 2 oz ⅓-less-fat cream cheese
- 3 (8.8-oz) pouches microwavable brown rice
- 1 (10-oz) pkg frozen green peas, thawed
- ¼ cup freshly shredded Parmesan cheese
Instructions
- Sprinkle shrimp with ¼ tsp each salt and pepper.
- Cook shrimp in hot oil 2 to 3 minutes or until pink, stirring occasionally. Remove from skillet; keep warm.
- Whisk together broth and flour in a bowl until blended. Add broth to skillet; bring to a boil. Add cream cheese, and stir until melted.
- Meanwhile, microwave rice according to package directions. Add rice and ¼ tsp each salt and pepper to sauce; simmer 5 minutes or until thick, stirring often.
- Add peas; cook 2 minutes. Remove from heat; stir in Parmesan.Top with shrimp.
Side Dish Ingredients
- 3 bunches radishes, trimmed and halved
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together radishes and oil on a greased rimmed baking sheet. Bake 20 minutes or until browned and tender.
- Add lemon juice, salt, and pepper to radishes; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
373
|
63
|
436
|
| Fat (g) | 11 | 7 | 18 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 33 | 1 | 34 |
| Fiber (g) | 3 | 0 | 3 |
| Sodium (mg) | 598 | 198 | 796 |
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