Tomato Risotto With Shrimp(Serves 2)

• 1 medium onion, chopped
• 1 garlic clove, minced
• 3 oz. uncooked arborio rice
• 1 1/2 c. chicken stock
• 1 (16 oz.) can tomato wedges
• 8 oz. raw medium shrimp, peeled and deveined
• 1/2 oz. Parmesan cheese, grated
• 1 Tbsp. grated lemon peel

1. Spray low, wide and shallow microwave casserole with cooking spray.
2. Add chopped onion and garlic; microwave on High for 1 1/2 minutes until onion is tender.
3. Add rice and stir to combine. Microwave on High for 1 minute.
4. Add chicken stock and stir to combine.
5. Cook at 50% power for 10 minutes.
6. Stir well; add chopped tomatoes.
7. Cook an additional 10 minutes at 50% power.
8. Stir again and continue cooking at 50% power until almost all the liquid is absorbed.
9. Add shrimp and cook for 4 minutes or until shrimp are cooked through.
10. Stir in grated lemon peel and Parmesan cheese. Let sit for a few minutes to melt the cheese.

onion, garlic, arborio rice, chicken stock, tomato wedges, shrimp, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650589 (may not work)