Italian Risotto With Shrimp

• 3 1/2 cups fat-free, less-sodium chicken broth
• 1/2 cup dry white wine
• 1 cup chopped onion
• 2 teaspoons olive oil
• 1 1/3 cups Arborio rice or other short-grain rice
• 1 pound medium shrimp, peeled and deveined
• 1 cup frozen whole-kernel corn
• 1/3 cup chopped bottled roasted red bell peppers
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 3/4 cup (3 ounces) grated Asiago cheese

1. Combine broth and wine in a 1-quart glass measure. Microwave at HIGH for 5 minutes or until mixture boils. Remove from oven; keep warm.
2. Combine onion and oil in a 2-quart casserole. Microwave at HIGH 4 minutes. Stir in broth mixture and rice. Microwave at HIGH for 15 minutes or until the liquid is almost absorbed, stirring every 5 minutes.
3. Stir in the shrimp, corn, bell peppers, basil, and oregano. Microwave at HIGH for 4 minutes or until shrimp are done, stirring mixture every 2 minutes. Stir in cheese.

chicken broth, white wine, onion, olive oil, arborio rice, shrimp, corn, red bell peppers, fresh basil, fresh oregano, cheese

Taken from www.myrecipes.com/recipe/italian-risotto-with-shrimp (may not work)