SHRIMP RISOTTO

I've already posted my recipe for basic microwave risotto, but in combing through my recipe files, I came across this dish that I adapted from an old Weight Watcher cookbook. I always write comments and changes in my cookbooks and files, so I was happy to read that I'd rated this recipe a "10." After having it for dinner tonight, I added another comment: "No one would ever guess that this dish is a lightened version. Served with a simple salad and steamed broccoli, it was delicioso.

Shrimp Risotto (A Quick, Easy Microwave Recipe) - 2 servings

1/4 cup chopped shallots (you can substitute Vidalia or sweet onion)

1 teaspoon extra virgin olive oil

1 minced garlic clove

3 ounces of Arborio (or other short-grained Italian) rice
1 1/2 cups chicken broth (I use fat free)

1/2 large, ripe tomato, diced finely

8 oz shelled and deveined large/extra large shrimp, quartered

1 tablespoon each of Olivio and grated Asiago (or Parmesan) cheese

In a shallow microwave-safe casserole dish, combine the shallot, oil, and garlic. Be sure to stir to thoroughly coat, then microwave on high for 1 minute. Add the rice, stir to combine, and microwave on high for another minute. Add the broth and tomato, stir to combine, and microwave on high for 12 minutes, stirring at the halfway point. Add the shrimp and microwave on high for another 3 minutes. Add the butter and cheese, stir well, and microwave for 1 more minute. Optional garnish: lemon slices, parsley.

I have moved this recipe to a prominent location in my collection so that I will not forget it again. I've made it with chicken breasts as well as shrimp (8 ounces of boneless, skinless breasts cut into 1 inch pieces). I prefer the shrimp and plan to serve it at my next dinner party. It's that good.