Risotto with Shrimp and Vegetables

• 1 teaspoon olive oil
• 1/2 medium onion, sliced
• 1/2 medium red bell pepper, chopped
• 2 medium garlic cloves, minced
• 1 cup uncooked arborio rice
• 1 1/2 cups and 1/2 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth, divided use
• 1/8 teaspoon pepper
• 1 cup dry white wine (regular or nonalcoholic)
• 1 pound raw large shrimp, peeled, rinsed, and patted dry
• 6 ounces snow peas, trimmed and halved crosswise (about 2 cups)
• 1/2 cup water
• 3 tablespoons shredded or grated Romano cheese
• 1 tablespoon snipped fresh dillweed
• 1 tablespoon thinly sliced green onions (green part only)
• Zest of 1 small lemon cut into very thin strips

1. In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom.
2. Cook the onion, bell pepper, and garlic for 2 to 3 minutes, or until tender-crisp, stirring frequently.
3. Stir in the rice.
4. Cook for 5 minutes, stirring frequently.
5. Add 1 1/2 cups broth and the pepper.
6. Increase the heat to high and bring to a boil, stirring occasionally.
7. Reduce the heat and simmer for 5 minutes, stirring occasionally.
8. The rice will be slightly plump, the liquid will not be entirely absorbed, and the mixture will have a thick, soupy or stewlike consistency.
9. Stir in the wine and remaining 1/2 cup broth.
10. Increase the heat to high and bring to a simmer.
11. Reduce the heat to medium high and cook for 8 to 10 minutes, stirring constantly (a small amount of liquid should remain).
12. Stir in the shrimp, snow peas, and water.
13. Reduce the heat to medium and cook for 2 to 3 minutes, or until the liquid is almost absorbed, stirring constantly.
14. The rice should be just tender and slightly creamy, and the shrimp should be pink.
15. Stir in the remaining ingredients.
16. If the liquid is absorbed before the rice reaches the just-tender stage, gradually add more broth, wine, or water.
17. Arborio rice is usually used in risottos, but you can substitute a medium-grain rice if you prefer.
18. It wont be quite as creamy, however.
19. (Per serving)
20. Calories: 265
21. Total fat: 2.0g
22. Saturated: 0.5g
23. Trans: 0.0g
24. Polyunsaturated: 0.5g
25. Monounsaturated: 1.0g
26. Cholesterol: 136mg
27. Sodium: 192mg
28. Carbohydrates: 34g
29. Fiber: 2g
30. Sugars: 3g
31. Protein: 20g
32. Calcium: 70mg
33. Potassium: 327mg
34. 2 starch
35. 1 vegetable
36. 2 very lean meat

olive oil, onion, red bell pepper, garlic, arborio rice, chicken broth, pepper, white wine, shrimp, snow peas, water, romano cheese, fresh dillweed, green onions, lemon

Taken from www.epicurious.com/recipes/food/views/risotto-with-shrimp-and-vegetables-392049 (may not work)