Quick Risotto with Shrimp, Corn & Edamame

Rating: 2.83 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2013

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Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Gluten-Free
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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 Facts

Serving Size: 1 1/2 cups
Per Serving:
538 calories; protein 32.4g; carbohydrates 51.8g; dietary fiber 5.4g; sugars 5.4g; fat 17.9g; saturated fat 6.2g; cholesterol 172.5mg; vitamin a iu 832.8IU; vitamin c 9.5mg; folate 180.5mcg; calcium 227mg; iron 2.4mg; magnesium 141.2mg; potassium 703.8mg; sodium 744.5mg; thiamin 0.2mg.
Exchanges:

2 1/2 starch, 1/2 vegetable, 3 lean meat, 2 fat
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Reviews (3)

Read More Reviews
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
feierfly8
Rating: 1 stars
09/11/2014
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 Read More
EatingWell User
Rating: 5 stars
12/01/2013
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.)? Read More
EatingWell User
Rating: 2 stars
09/27/2013
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 Read More
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EatingWell User
Rating: 3 stars
05/20/2014
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 Read More
booklvr3@gmail.com
Rating: 5 stars
01/22/2019
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! Read More
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