Shrimp Tomato Risotto

1 cup chopped green onion
14-ounce can no-salt-added diced tomatoes
1 cup arborio rice
1/2 cup dry white wine (or broth)
2 cups low-sodium chicken broth
8 ounces peeled, deveined shrimp
1 teaspoon granulated garlic
1 tablespoon chopped parsley
4 tablespoons grated Parmesan
1 tablespoon lemon juice

Place onion, tomatoes, rice, wine, broth and shrimp in rice cooker. Cover and turn on and allow to cook until liquid evaporates from rice, about 25 minutes. Stir dish vigorously, until rice is creamy. Stir in the lemon juice and serve hot on 4 plates. Garnish each one with chopped parsley and Parmesan cheese. Serve with a large, low fat tossed salad.

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