Pesto 'N Shrimp Risotto

Pesto 'N Shrimp Risotto

Pesto adds special flavors to this classic rice dish.

15 min. prep time
4 servings
000 Ratings


2 tablespoons Land O Lakes® Butter
1 cup sliced fresh mushrooms
1 cup uncooked Arborio or short-grain rice
1 small (3/4 cup) leek, sliced 1/4-inch*
1 (14-ounce) can chicken broth
3/4 cup hot water
1/2 pound (36- to 45-count) frozen small cooked shrimp, thawed, drained
3 tablespoons prepared pesto sauce
1 tablespoon fresh lemon juice


Melt butter in 2-quart saucepan until sizzling; add mushrooms. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until tender. Stir in rice; continue cooking 2-3 minutes or until lightly browned. Stir in leeks and broth. Continue cooking 3-5 minutes or until mixture comes to a boil.

Reduce heat to medium. Cook, stirring occasionally, 8-10 minutes or until liquid is absorbed. Stir in hot water. Continue cooking, stirring occasionally, 8-10 minutes or until liquid is absorbed. Stir in shrimp, pesto and lemon juice. Cover; continue cooking 3-4 minutes or until shrimp are heated through.

*Substitute 1 small onion, sliced.

Recipe Tip

Run frozen shrimp under cool water to quickly thaw; drain well.

Nutrition Facts (1 serving)

Calories: 380

Fat: 13g

Cholesterol: 105mg

Sodium: 560mg

Carbohydrates: 45g

Dietary Fiber: 1g

Protein: 19g

Recipe #10951©1999Land O'Lakes, Inc.

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