• 4servings
  • 30minutes
  • 395calories

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Nutrition Info . . .

VitaminsA, B3, B6, B9, B12

Ingredients Jump to Instructions ↓

  1. 1 package(s) (5.6-ounce) risotto primavera mix

  2. 3 tablespoon(s) salad oil

  3. 1 medium red onion , diced

  4. 1 small (8-ounce) zucchini , cut into 1/2-inch pieces

  5. 1 large tomato , seeded and cut into 1/2-inch pieces

  6. 1 pound(s) large shrimp , shelled and deveined

Instructions Jump to Ingredients ↑

  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. Stir in zucchini and 2 tablespoons water; cook until zucchini is tender. Stir in tomato; heat through. Remove vegetable mixture to bowl.

  3. In same skillet over medium-high heat, in 1 tablespoon hot salad oil, cook shrimp until they turn opaque throughout and are lightly browned. Stir in vegetables and risotto; heat through.


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