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    You are in: Home / Recipes / Tomato Corn Risotto With Shrimp Recipe
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    Tomato Corn Risotto With Shrimp

    Average Rating:

    2 Total Reviews

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    • on April 30, 2011

      Hubby says 4.5 but he'll give it a 5 before its a 4 given that is a 25 minute meal! I thought it was a tad bland, and might add a dash of ground red pepper next time to give it a kick. I did use frozen shrimp and I did use frozen corn, the latter that was a tad freezer burnt, so upgrading that next time ground red pepper will likely equaly one very tasty, easy, quick dinner!

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    • on September 27, 2009

      Had fresh shrimp & corn to use up tonight and ran across your recipe. For such simple ingredients, it was very flavourful, my family really enjoyed it. I had to make one substitution, used regular brown rice instead of arborio. So of course, it meant a longer cooking time and much more broth - not traditional by any means - but the result was still fantastic. Thanks Dr!

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    Nutritional Facts for Tomato Corn Risotto With Shrimp

    Serving Size: 1 (258 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 311.4
     
    Calories from Fat 74
    23%
    Total Fat 8.2 g
    12%
    Saturated Fat 4.1 g
    20%
    Cholesterol 176.8 mg
    58%
    Sodium 1080.6 mg
    45%
    Total Carbohydrate 33.3 g
    11%
    Dietary Fiber 2.7 g
    10%
    Sugars 5.2 g
    20%
    Protein 24.2 g
    48%

    The following items or measurements are not included:

    vegetable broth

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