OVEN-BAKED SHRIMP RISOTTO

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SERVES 4

PREP TIME: 10 Minute(s)

COOK TIME: 40 Minute(s)

INGREDIENTS

2 Tbsp. I Can't Believe It's Not Butter!® Spread
1/2 cup finely chopped shallots or onions
1/2 tsp. dried tarragon leaves, crushed
1/4 tsp. ground black pepper
1-1/2 cups uncooked arborio rice
1/2 cup dry white wine or chicken broth
4 cups chicken broth
1 package Knorr® Spring Vegetable recipe mix
1/2 cup grated Parmesan cheese
1 lb. uncooked large shrimp, peeled and deveined
1 cup frozen baby green peas, thawed

PREPARATION

Preheat oven to 400°. Lightly grease a 2-quart baking dish; set aside.

Melt Spread in a heavy saucepan over medium-high heat and cook shallots, tarragon and pepper, stirring occasionally, until shallots are tender, about 2 minutes. Stir in rice, coating well.

Combine wine, broth and Knorr® Spring Vegetable recipe mix and gradually stir into rice mixture and bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, about 5 minutes.

Stir in cheese and spoon into prepared dish and bake for 20 minutes. Stir in shrimp and bake for 10 minutes or until shrimp turn pink and rice is creamy. Stir in peas and let stand 2 minutes or until peas are hot. Good idea, huh?