Quick Risotto with Shrimp, Corn & Edamame Quick Risotto with Shrimp, Corn & Edamame

In this healthy, quick risotto recipe, we use instant brown rice instead of arborio rice, and frozen corn and edamame to speed up the cooking time and add fiber. To get the creamy risotto texture without slow cooking, we stir in cream cheese and Parmesan just at the end of cooking.

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• By: EatingWell Test Kitchen

Ingredients 4 servings

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• 1 tablespoon extra-virgin olive oil
• 1 bunch scallions, sliced, white and green parts separated
• 2 cups instant brown rice
• 1 cup dry white wine
• 2 cups reduced-sodium chicken broth
• 1 pound peeled and deveined raw shrimp (see Tip)

• 1 cup frozen shelled edamame
• 1 cup frozen corn, thawed
• 4 ounces reduced-fat cream cheese (Neufchâtel), cut into small pieces
• 1/2 cup finely shredded Parmesan cheese
• 1/4 teaspoon freshly ground pepper