- Portion size 4 servings
- Credits : Canadian Living Magazine:September 2012
- 2 1/2 cups sodium-reduced chicken broth
- 1 lb raw jumbo shrimp (size 16 to 20), peeled and deveined
- 1 1/3 cup arborio rice
- 1/2 cup frozen peas
- 2 oz garlic-and-herb soft cheese (such as Boursin)
MethodIn small saucepan, bring broth and 1-1/2 cups water to boil; reduce heat to low and keep warm.
Meanwhile, in large skillet, heat 1 tsp olive oil over medium-high heat; cook shrimp, stirring, until pink, about 2 minutes. Remove to plate.
Add 2 tsp olive oil to pan. Add rice, stirring to coat and toast grains, about 1 minute.
Add broth mixture, 1/2 cup at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes in total. (Rice should be loose and creamy but not mushy, and still slightly firm in centre.)
Stir in peas, cheese and pinch of pepper. Stir in shrimp and up to 1/4 cup more water, if needed; cook until heated through, about 2 minutes.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 592 mg
- Sugars 2 g
- Protein 25 g
- Calories 436.0
- Total fat 11 g
- Potassium 222 mg
- Cholesterol 141 mg
- Saturated fat 5 g
- Total carbohydrate 57 g
- Iron 19.0
- Folate 9.0
- Calcium 6.0
- Vitamin A 12.0
- Vitamin C 5.0