Shelly's Recipe

SHRIMP RISOTTO

Category: Fish and Seafood

1 pkg Vegetable soup recipe mix
4 cups water
2 Tbsp olive oil
1 cup uncooked arborio or long grain rice
1/4 cup dry white wine or water
8 oz uncooked medium shrimp, peeled and deveined
1 large tomato, seeded and chopped
1/3 cup grated Parmesan cheese

Combine vegetable recipe mix with water; set aside and keep warm. In 3-quart heavy saucepan, heat Olive Oil over medium-high heat and cook rice, stirring frequently, 2 minutes. Stir in wine and cook 1 minute. Add vegetable soup mixture, 1 cup at a time, stirring constantly, until almost all liquid is absorbed and rice is creamy and tender. Reduce heat to medium. Stir in shrimp and tomato. Cook, stirring occasionally, 4 minutes or until shrimp turn pink. Stir in cheese. Serve, if desired, with additional grated Parmesan cheese. Serves 4