Pasta Risotto, Florida style
Source of Recipe
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List of Ingredients
Pasta Risotto, Florida style
1 tablespoon olive oil
1 large onion, chopped
1 sweet red pepper, chopped
2 large cloves garlic, finely chopped
1 pound orzo pasta
2, 14 1/2 ounce cans fat-free, reduced-
...sodium chicken broth plus enough water
...to make total of 4 cups
2 cups Florida orange juice (not from concentrate)
1/4 cup sherry-wine vinegar
1 1/2 to 2 teaspoons Caribbean jerk seasoning
1 1/2 pounds medium-size shrimp, shelled and deveined
1, 15 ounce can black beans, drained and rinsed
1/4 cup chopped fresh cilantro
Heat the oil in a large saucepan over medium heat. Add the chopped
onion, sweet red pepper and garlic; sauté until the vegetables are softened
and tender, for about 4 minutes.
Stir in the orzo, chicken broth mixture, orange juice, vinegar and
Caribbean jerk seasoning. Bring to boiling, stirring frequently. Reduce the
heat to medium-low and partially cover the saucepan; simmer for about 10
minutes, stirring occasionally.
Stir in the shrimp and drained black beans; simmer for 2 minutes. Remove
the pan from the heat; cover the pan tightly and let stand for 10 minutes
or until almost all the liquid is absorbed and the pasta has a creamy
consistency. Stir in the cilantro and serve.
Makes 6 servings.
Nutritional Value Per Serving: 474 calories, 4 g fat, 34 g protein, 75 g
carbohydrates, 4 g fiber, 578 mg sodium, 135 mg cholesterol.
Recipe
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