Quick Risotto with Shrimp, Corn & Edamame
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.
Source: EatingWell Magazine, September/October 2013
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Nutrition Profile:
Ingredients
Directions
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