Pesto 'N Shrimp Risotto

Pesto 'N Shrimp Risotto
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Pesto adds special flavors to this classic rice dish.
15 min
Prep Time
45 min
Total Time
4 servings

Ingredients

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 (36- to 45- count) pound
frozen small cooked shrimp, thawed, drained
3 tablespoons
prepared pesto sauce
1 tablespoon
fresh lemon juice
 
*Substitute 1 small onion, sliced.

Directions

  1. 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.
  2. 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.

Recipe Tips

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

Nutrition Facts (1 serving)

Calories
380
Cholesterol
105mg
Carbohydrates
45g
Protein
19g
Fat
13g
Sodium
560mg
Dietary Fiber
1g

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