WEEKNIGHT SHRIMP AND ONION 'RISOTTO'

Weeknight Shrimp and Onion 'Risotto' image

Delight in onion risotto flavors without the long wait! Try this Weeknight Shrimp and Onion 'Risotto' recipe that's ready to serve in under an hour.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield Makes 6 servings, about 1 cup each.

Number Of Ingredients 9

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Ingredients

2 Tbsp. butter, divided
8 oz. assorted fresh mushrooms (white and shiitake), chopped (about 2-1/2 cups)
1 large onion, chopped
2 cups instant white rice, uncooked
2 cups chicken broth
1/4 tsp. ground black pepper
1 lb. frozen cooked medium shrimp, thawed
1/4 cup finely chopped fresh parsley
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

Melt 1 Tbsp. of the butter in large deep nonstick skillet on medium-high heat. Add mushrooms; cook and stir 7 to 8 min. or until tender and golden brown. Remove from skillet.
Add remaining 1 Tbsp. butter and onions to skillet; cook and stir on medium heat 7 to 8 min. or until onions are tender and golden brown. Stir in rice until well blended. Add broth and pepper; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until rice is tender.
Stir in shrimp and parsley; cover and let stand 10 min. or until shrimp are heated through. Add mushrooms and cheese; stir.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 600 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 2 g, Protein 21 g