Shrimp and Pea Risotto
Roasted Radishes
Ingredients
- ½ lb peeled and deveined, large raw shrimp
- 2 tsp olive oil
- ¾ cup low-sodium chicken broth
- 1 tsp all-purpose flour
- 1 oz ⅓-less-fat cream cheese (about 1 Tbsp)
- 1 (8.8-oz) pouch microwavable brown rice
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ cup frozen green peas, thawed
- 1½ Tbsp freshly shredded Parmesan cheese
Instructions
- 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, 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
- 1 bunch radishes, trimmed and halved
- 1 Tbsp olive oil
- 2 tsp fresh lemon juice
- ⅛ tsp salt
- ⅛ 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 | 2 | 2 | |
| Calories |
420
|
63
|
483
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 25 | 1 | 26 |
| Carb (g) | 42 | 1 | 43 |
| Fiber (g) | 3 | 0 | 3 |
| Sodium (mg) | 510 | 198 | 708 |
Quick & Healthy Meal Plan
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