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.
Quick Risotto with Shrimp, Corn & Edamame
From EatingWell: 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.
4 Reviews for Quick Risotto with Shrimp, Corn & Edamame
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.")?
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.