Easy Bean & Shrimp Risotto

Authored By: The Bean Education and Awareness Network
Diet Type: Low Fat

Ingredients:
1 1/2 cups chopped onion
4 cloves garlic, minced
1 tablespoon olive oil
4 oz mushrooms, sliced
1 1/2 cups Arborio rice, uncooked
3 (14 oz) cans fat-free, reduced-sodium chicken broth
1 pound peeled, deveined shrimp
1 cup snap peas
1 (15oz) can Kidney beans or
1 1/2 cups cooked dry-packaged kidney beans, rinsed, & drained
1 medium tomato, chopped
1/2 cup shredded Parmesan cheese
salt and pepper to taste

Serves: 6

Cooking Time: Under 30 minutes

Instructions:
Saute onion, garlic, and mushrooms in oil in a large saucepan until tender, 5-8 minutes. Stir in rice and cook 2-3 minutes.

Heat broth to boiling in medium sucepan; reduce heat to low. Add 1 cup broth to rice mixture nad cook, stirring constantly, until broth is absorbed, 1-2 minutes. Slowly add 2 cups broth and simmer, stirring until broth is absorbed, 8-10 minutes.

Add shrimp, snap peas, and remaining broth to saucepan. Cook, stirring frequently, until rice is just tender and liquid absorbed, 5-10 minutes. Add beans and tomatoes; cook 2-3 minutes longer. Stir in cheese; season to taste with salt and pepper.