Light Shrimp Risotto Recipe
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Light Shrimp Risotto
1 lb medium shrimp, peeled and deveined, shells, reserved
1 tsp salt, divided
1/2 tsp freshly ground pepper, divided
2 cups water
3 1/2 cups fat-free chicken broth
2 tsp olive oil, divided
1 cup finely chopped onions
1 tbsp minced garlic
1/4 tsp saffron threads
1 cup arborio, or medium-grain rice
1 cup finely chopped fennel, or
1/2 cup celery
1 cup white wine
1 cup frozen peas
fennel fronds, for garnish
1. Combine shrimp, 1/2 teaspoon salt and 1/4 teaspoon pepper in small
bowl.
2. Bring shrimp shells and water to boil in medium saucepan. Reduce heat
and simmer 10 minutes. Strain broth into bowl; discard shells. Return
broth to saucepan; pour in chicken broth and bring to a simmer.
3. Heat 1 teaspoon oil in Dutch oven over medium heat. Cook shrimp 2
minutes, turning once, until opaque. Transfer to plate; set aside. Heat
remaining 1 teaspoon oil in Dutch oven; add onions and garlic. Cook,
stirring, 2 minutes. Stir in saffron and rice to coat grains, 1 minute.
Stir in fennel, wine, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook 3 to 5 minutes, until liquid is absorbed.
4. Set aside 1/2 cup warm shrimp-chicken broth. Stir another 1 cup broth
into rice. Cook, stirring, 2 minutes, until liquid is just absorbed.
Gradually add remaining broth, stirring, 1/2 cup at a time, until liquid
is absorbed and rice is tender, 30 to 35 minutes. Stir in reserved 1/2
cup broth mixture, peas and shrimp. Cook 5 minutes more, until heated
through. Garnish with fennel fronds. Makes 4 servings.
Per Serving Daily Goal Calories 400 2,000 (F), 2,500 (M) Total Fat 4.5 g
60 g or less (F), 70 g or less (M) Saturated Fat 1 g 20 g or less (F), 23
g or less (M) Cholesterol 140 mg 300 mg or less Sodium 1,282 mg 2,400 mg
or less Carbohydrates 50 g 250 g or more Protein 27 g 55 g to 90 g Calcium
93 mg 1,000 mg
Notes: This classic rice dish tastes as luscious and creamy as the Italian
original, but is easier on the waistline. Our version uses the broth made
by boiling the shrimp shells in water.
Prep time: 20 minutes efc Cooking time: 55 to 62 minutes Easy, low-fat,
low-calorie
Copyright © 1998, 1997 Meredith Corporation. All Rights Reserved.
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/11/98
Posted to RecipeLu List by Barb at PK on Jun 12, 1998. |
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Diet tips
If you enjoy eating, but want to shed a few kilos and also increase your all round well-being, then, without doubt, you ought to follow a meticulously configured wholesome daily routine. Ideally, this must contain 5 standard portions of fruit/vegetables each day and require an appropriate fusion of fat, carbs and proteins.
When deciding on a meal plan, it is essential to also endeavour to reduce consumption of refined carbohydrate, fats and salt.
When starting a weight loss program, people most certainly look at supermarket and well known food products described as 'low-fat'. This is usually wrong, given that a food product may be low in fats, but whilst still remaining far too high in carbohydrates and calories.
Recognise the difference between hunger and thirst. Every now and then in the course of a hectic day, you fancy that you are hungry when in reality you might want a refreshing tumbler of water or squash. The sensations of hunger and thirst are quite alike, but one can result in weight gain and the other leads to no harm.
Rather than dwelling on which food types you should eliminate from your dietary regime, concentrate on the good foods which you should bring into your dietary regime. If you are able to introduce some nutritious grains and vegetables into your daily routine, you'll soon see that stop feeling hungry and have a much reduced probability of falling prey to those unhealthy afternoon chocolates.
If you like this Light Shrimp Risotto Recipe, you may find the following sites useful:
Light Shrimp Risotto - a delicious recipe from Recipes.eu.com
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