Pesto 'N Shrimp Risotto
Pesto adds special flavors to this classic rice dish.
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2 tablespoons Land O Lakes® Butter
1 cup sliced fresh mushrooms
1 cup uncooked Arborio or short-grain rice
1 (14-ounce) can chicken broth
3/4 cup hot water
8 ounces frozen small cooked shrimp, thawed, drained
3 tablespoons prepared pesto sauce
1 tablespoon fresh lemon juice
How to make
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.
Run frozen shrimp under cool water to quickly thaw; drain well.
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A light dinner or a hearty side dish, risotto is easy to whip up any night of the week. All it takes is a little stirring to turn the starches in the rice into a creamy sauce. Risotto recipes are also a great way to use up leftover veggies and meat!See Recipes