Light Shrimp Risotto Recipe

1 lb medium shrimp, peeled and - deveined, shells; reserved
1 tsp salt, divided
1/2 tsp freshly ground pepper, divided
2 cup water
3 1/2 cup 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 m!
ore 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





- - - - - - - - - - - - - - - - - -

Contributor: LHJ ONLINE http://www.lhj.com

Preparation Time: 0:00

Serves: 4

Is this Light Shrimp Risotto Recipe Suitable for Diabetics?

This Light Shrimp Risotto recipe is part of our collection of tasty diabetic Shrimp recipes. Because we are ignorant of your precise health conditions and the advice your nutritionalist has given you, we really can`t say for certain that this Light Shrimp Risotto recipe is acceptable for you. Still, because the compiler designated it as `diabetic` it hopefully indicates that it, if nothing else, matches the basic precondition for the label `diabetic`, being low in carbs & fat, and therefore, should be more healthy than a normal recipe. However, this Light Shrimp Risotto recipe should only be used if you understand your own condition and are happy that the recipe ingredients are appropriate for you.

This Light Shrimp Risotto Recipe is one from our diabetic Shrimp recipes section. Sadly it would be too much for us to hand check every one of the diabetic Shrimp recipes to ensure that all the recipes are 100% acceptable for people with diabetes. Our diabetic recipe collection has in excess of 2000 individual recipes in the collection, and to cook each recipe even at a rate of one recipe per day would take almost 290 weeks. We strongly urge you to check the recipe content to confirm that they are compliant with the nutritional advice your nutritionalist has given you. In the event that you feel that this Light Shrimp Risotto recipe is not appropriate for sufferers of diabetes, then kindly let us know and we will modify or remove the problem recipe from our diabetic recipe collection.

Follow and Share InformationAboutDiabetes.com