Lemon Shrimp Risotto Soup
One serving is 6 Green, 5 Blue, or 5 Purple points.
Makes: 5 servings
Calories: 170
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 4 cups fat-free chicken broth
- 3/4 cup Arborio rice uncooked
- 1/2 cup frozen peas optional
- 1/4 cup white cooking wine
- 8 ounces shrimp
- 1 lemon juiced and zested
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil optional
- 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.