Quick Risotto with Shrimp, Corn & Edamame

Quick Risotto with Shrimp, Corn & Edamame

5 Reviews
From: EatingWell Magazine, September/October 2013

In this healthy, quick risotto recipe, we use instant brown rice instead of arborio rice, and frozen corn and edamame to speed up the cooking time and add fiber. To get the creamy risotto texture without slow cooking, we stir in cream cheese and Parmesan just at the end of cooking.

Ingredients 4 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, sliced, white and green parts separated
  • 2 cups instant brown rice
  • 1 cup dry white wine
  • 2 cups reduced-sodium chicken broth
  • 1 pound peeled and deveined raw shrimp (see Tip)
  • 1 cup frozen shelled edamame
  • 1 cup frozen corn, thawed
  • 4 ounces reduced-fat cream cheese (Neufchâtel), cut into small pieces
  • ½ cup finely shredded Parmesan cheese
  • ¼ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Heat oil in a large nonstick skillet over medium heat. Add scallion whites and rice; cook, stirring, 1 minute. Add wine and cook on medium-high until most of it is evaporated, 2 minutes. Add broth; return to a boil. Reduce heat, cover and simmer for 5 minutes. Place shrimp on the rice. Return to a simmer. Cover and cook until the shrimp are cooked through, 5 to 7 minutes.
  2. Stir in edamame, corn and cream cheese until the cream cheese is incorporated. Simmer, uncovered, stirring occasionally, until most of the liquid is evaporated, 4 to 5 minutes more. Remove from heat; stir in Parmesan and pepper. Top with scallion greens.
  • For sustainable shrimp, look for shrimp that's certified by an agency like the Marine Stewardship Council. If you can't find it, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 538 calories; 18 g fat(6 g sat); 5 g fiber; 52 g carbohydrates; 32 g protein; 180 mcg folate; 172 mg cholesterol; 5 g sugars; 0 g added sugars; 833 IU vitamin A; 10 mg vitamin C; 227 mg calcium; 2 mg iron; 744 mg sodium; 704 mg potassium
  • Nutrition Bonus: Folate (45% daily value), Calcium (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, ½ vegetable, 3 lean meat, 2 fat

Reviews 5

January 22, 2019
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By: booklvr3
I did not find this recipe to be bland or mushy at all (and I eat a lot of garlic and other spice). I used regular brown rice instead of instant (about a cup and a half) and Pinot Grigio. I thought it had a lot of Parmesan flavor. Also using a good cooking pepper helps as well. I will definitely make this again!
September 11, 2014
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By: feierfly8
Mushy and odd tasting This recipe was really gross. It came out being really mushy and having a really strange mix of flavors. It seemed really heavy and left me and my boyfriend feeling bloated. Will NOT make this again and don't recommend it. Not sure how it could be saved- I guess this goes to show that fast risotto doesn't work. Pros: Shrimp and edamame saved it Cons: Really mushy
May 20, 2014
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By: EatingWell User
Good base recipe, but a bit bland I really liked this recipe as a good, base recipe for quick risotto. As the other reviewer mentioned, I also thought the recipe was bland. I ended up adding some garlic, cayenne, and thyme and that helped a lot! My husband requested this for dinner again, but I deducted 2 points since I had to add the spices. Pros: Fast, easy Cons: Lacking seasoning
December 01, 2013
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By: EatingWell User
Delicious and simple to make! This was an amazing dinner! The whole family enjoyed every last bit of it! I'm definitely making this again. I wonder if the the previous comment about lack of flavor was because s/he used too much rice (maybe that's why there was a huge amount.)?
September 27, 2013
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By: EatingWell User
Lacking flavor The only modification I made was to add more scallions but this turned out so bland. I used great Parmesan and fresh shrimp but still it was bland! I believe the recipe says it makes 4 servings but we had this dish to eat all week because it makes a huge amount! To make the leftovers a little more palatable, we turned it into a fried rice. I would suggest adding a lot of seasoning to this if you try to make this. Pros: Easy to make Cons: Lacking flavor
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