Shrimp and Vegetable Risotto

• 1 package risotto primavera mix
• 3 tbsp. salad oil
• 1 medium red onion
• 1 small zucchini
• 1 large tomato
• 1 lb. large shrimp

1. Prepare risotto as label directs.
2. Meanwhile, in 12-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook onion until tender.
3. Stir in zucchini and 2 tablespoons water; cook until zucchini is tender.
4. Stir in tomato; heat through.
5. Remove vegetable mixture to bowl.
6. In same skillet over medium-high heat, in 1 tablespoon hot salad oil, cook shrimp until they turn opaque throughout and are lightly browned.
7. Stir in vegetables and risotto; heat through.

salad oil, red onion, zucchini, tomato, shrimp

Taken from www.delish.com/recipefinder/shrimp-vegetable-risotto-1371 (may not work)