One serving is 6 Green, 5 Blue, or 5 Purple points.
Makes: 5servings
Calories: 170
Author: Alisha Hughes
Ingredients
1tablespoonextra virgin olive oil
1small onionchopped
2garlic clovesminced
4cupsfat-free chicken broth
3/4cupArborio riceuncooked
1/2cupfrozen peasoptional
1/4cupwhite cooking wine
8ouncesshrimp
1lemonjuiced and zested
1/4cupgrated Parmesan cheese
2tablespoonschopped fresh basiloptional
Salt and pepper,to taste
Instructions
In a stockpot set over medium-low heat, warm oil. Add onion and salt; cover and cook for 4-5 minutes, mixing halfway through. Add garlic and cook 30 seconds.
Turn heat up to medium-high heat. Mix in broth, rice, peas, and cooking wine. Cook 15-17 minutes.
Chop shrimp into small bite-sized pieces and add to the pot, along with the lemon juice and Parmesan cheese; cook for 5-6 more minutes, or until the rice is fully cooked.
Optional step: Garnish soup with lemon zest and basil. You could also sprinkle with additional Parmesan cheese if you would like. Salt and pepper, to taste.
Nutrition Facts
Lemon Shrimp Risotto Soup
Amount Per Serving (1 cup)
Calories 170Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 74mg25%
Sodium 744mg32%
Potassium 115mg3%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 2g2%
Protein 16g32%
Vitamin A 19IU0%
Vitamin C 15mg18%
Calcium 51mg5%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.