CREAMY SEAFOOD RISOTTO

Creamy Seafood Risotto image

Looking for a seafood dinner? Then check out this creamy shrimp risotto that's ready in just 30 minutes - perfect for Italian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive or vegetable oil
8 ounces uncooked medium shrimp (thawed if frozen), peeled and deveined
1 can (14 1/2 ounces) whole tomatoes, undrained
1/4 cup whole milk
1/4 cup butter or margarine
1 small onion, chopped (1/4 cup)
2 cups uncooked Arborio rice
1 cup dry white wine, water or chicken broth
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne), if desired
4 cups chicken broth
2 tablespoons chopped fresh arugula or spinach
1/2 cup grated Parmesan cheese

Steps:

Heat oil in 12-inch skillet over medium heat. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Place shrimp, tomatoes, and milk in food processor or blender. Cover and process about 1 minute or until smooth. (If you are up to chewing the shrimp, leave them whole and blend just the tomatoes and milk together in food processor.)
Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 5 minutes, stirring occasionally, until tender. Stir in rice. Cook about 5 minutes, stirring frequently, until edges of rice kernels are translucent.
Stir in wine, salt and red pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Stir in broth. Cook over low heat 12 to 14 minutes, stirring occasionally, until liquid is absorbed.
Stir in shrimp and tomato mixture and arugula. Cook 3 minutes. Stir in cheese. Serve immediately.

Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1090 mg