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Rissotto.jpg (28391 bytes)Seafood Risotto


1 cup/250 mL seasoned rice mix (uncooked)
1/4 cup/60 mL Watkins Onion Flakes
1/4 cup/60 mL minced green bell pepper
1/4 cup/60 mL minced red bell pepper
2 tsp/10 mL Watkins Original Grapeseed Oil
3-1/2 cups/875 mL chicken broth,
     (made from Watkins Chicken Soup Base per package directions)
12 oz/340 g pre-cooked large shrimp
2 Tbsp/30 mL grated parmesan cheese
1 Tbsp/30 mL Watkins Basil
1/4 to 1/2 tsp/1.2 to 2.5 mL Watkins Black Pepper

Reconstitute onion flakes according to directions on label.  In a 2-quart/liter glass casserole, combine the rice, onions, green and red peppers, and oil.  Stir well.  Microwave on high for 3 minutes.  Stir.  Add the broth.   Microwave on high for 12 minutes.  Stir in the pre-cooked shrimp.   Microwave on high for 2 to 3 minutes, or until most of the liquid has been absorbed and the rice is tender.  Stir in the cheese, basil and black pepper.  Cover and let stand for 5 minutes.

319; Protein 25 g; Carbohydrates 43 g; Sodium 755 mg; Fat 5 g, Saturated Fat 1 g; Cholesterol 132 mg; Dietary Fiber 5 g

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.



























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