Categories: Fish- Seafood

Ingredients

• 3/4 lb. unpeeled, medium-size fresh shrimp
• 1 (32 oz.) box low-sodium fat-free chicken broth
• 1 small onion, diced
• 1 Tbsp. olive oil
• 1 garlic clove, minced
• 1 1/2 cups uncooked Arborio rice
• 2/3 cup dry white wine (room temperature)
• 1 (8 oz.) pkg. sliced fresh mushrooms
• 2/3 cup fresh sugar snap peas
• 1/4 tsp. salt
• 1/2 cup freshly ground pepper
• 1/2 cup shredded Parmesan cheese

Directions

1. Peel shrimp, and devein, if desired; set shrimp aside.
2. Bring chicken broth to a boil in a small saucepan. Reduce heat to low.
3. Saute onion in hot oil in a saucepan 7 minutes while broth simmers. Add minced garlic, and sauté 1 minute. Ass rice, and sauté 2 minutes. Reduce heat to medium. Add wine and 1 cup hot broth to saucepan. Cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth, 1/2 cup at a time (cooking time is 25 minutes). When adding last 1/2 cup of broth, stir in mushrooms and peas. Cook, stirring constantly, 5 minutes or just until shrimp turn pink. remove from heat; stir in salt and pepper. Sprinkle with cheese.

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