Shrimp risotto with a sophisticated twist. Shrimp is sautéed with lemon juice, olive oil, capers, sun-dried tomatoes and spices, then Arborio rice is steamed with white wine and finished off with grated Parmesan cheese.
Thaw completely. Spray a skillet with Pam, add 2 T. oil and heat on low. Add rice, stirring frequently to coat well with oil. Add wine and increase heat, cooking until liquid has evaporated. Add broth to pan, reduce heat, cover and simmer for 15-20 minutes, stirring occasionally. If needed, add an additional 1/2 cup of water. Rice will be slightly firm when cooked. Add shrimp and cook just until pink, about 5 minutes. Mix parmesan cheese through and serve.