Quick Risotto With Shrimp Corn & Edamame Recipe
Recipe By EatingWell
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.
4.4
10 Rating -
Rate
5minstotal
5m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Quick Risotto With Shrimp Corn & Edamame Recipe
- 1/4 tablespoon Extra virgin olive oil
- 1/4 bunch Scallions, sliced, white and green parts separated
- 1/2 cup Instant Brown Rice
- 1/4 cup Dry white wine
- 1/2 cup Reduced Sodium Chicken Broth
- 1/4 pound Peeled and deveined raw shrimp
- 1/4 cup Frozen Shelled Edamame
- 1/4 cup Frozen corn, thawed
- 1 ounce Reduced fat cream cheese, cut into small pieces
- 0.13 cup Finely Shredded Parmesan Cheese
Nutrition
value
value
1097
calories per serving
35 g Fat64 g Protein118 g Carbs10 g FiberOther
Current Totals
- Fat35g
- Protein64g
- Carbs118g
- Fiber10g
MacroNutrients
- Carbs118g
- Protein64g
- Fiber10g
Fats
- Fat35g
Vitamins & Minerals
- Calcium386mg
- Iron9mg
- Vitamin A204mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B6< 1mg
- Vitamin B9216mcg
- Vitamin B122mcg
- Vitamin C20mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium186mg
- Manganese2mg
- Phosphorus753mg
- Selenium73mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell