This dish was super easy to make. Came in handy since I got home late, and Steph didn't get a chance to start it. I was happy to cook again! It's been a few days. Just mix the first four ingredients, boil, reduce heat and simmer for a while. Stir in remaining ingredients and heat until warm. I'm not sure if you noticed, but none of the ingredients below add any kind of salt. We added our own after the fact and I used hot sauce. Yum.
Connor says: I really enjoyed the frozen peas prior to dinner, but once cooked, not so much. Love the rice though! The shrimp is weird and new and I'm not in to it.
Makes 4 servings
2 14-oz cans reduced-sodium chicken broth
1 1/3 cups arborio rice or short grain rice
1/2 cup chopped onion (1 medium)
1 tbsp snipped fresh basil or 3/4 tsp dried basil, crushed
1 10-12 oz package frozen peeled, cooked shrimp, thawed
1 1/2 cups frozen peas
1/4 cup grated Parmesan cheese
1) In a large saucepan combine broth, rice, onion, and dried basil, if using. Bring mixture to boiling; reduce heat. Cover and simmer for 18 minutes.
2) Stir in shrimp and peas. Cover and cook for 3 minutes more (do not lift lid). Stir in fresh basil, if using. Sprinkle each serving with cheese.
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