- Serves: 5; 1 cup per serving
1/2 medium onion, sliced
1/2 medium red bell pepper, shopped
2 medium garlic cloves, minced
1 cup uncooked arborio rice
1 1/2 cups and 1/2 cup 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
Stir in the rice. Cook for 5 minutes, stirring frequently.
Add 1 1/2 cups broth and the pepper. Increase the heat to high and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes, stirring occasionally. The rice will be slightly plump, the liquid will not be entirely absorbed, and the mixture will have a thick, soupy or stewlike consistency.
Stir in the wine and remaining ½ cup broth. Increase the heat to high and bring to a simmer. Reduce the heat to medium high and cook for 8 to 10 minutes, stirring constantly (a small amount of liquid should remain).
Stir in the shrimp, snow peas, and water. Reduce the heat to medium and cook for 2 to 3 minutes, or until the liquid is almost absorbed, stirring constantly. The rice should be just tender and slightly creamy, and the shrimp should be pink.
Stir in the remaining ingredients.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 2.0 g
- Saturated Fat
- 0.5 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 0.5 g
- Monounsaturated Fat
- 1.0 g
- 136 mg
- 192 mg
- 34 g
- 2 g
- 3 g
- 20 g
- 327 mg
2 starch, 1 vegetable, 2 very lean meat
This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Fourth Edition, Copyright © 2011 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.