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Shrimp and Sun-dried Tomato Risotto (limit 1 per order)

12/16/2016 |

Category: January

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.


Nutritional Facts

Serving per package
6
Serving Size
Calories
409
Total Fat
7g
Cholesterol
118mg
Sodium
408mg
Total Carbohydrates
58g
Fiber
1g
Protein
23g

Cooking Instructions

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.