Tomato Risotto With Shrimp(Serves 2) - cooking recipe

Ingredients

1 medium onion, chopped
1 garlic clove, minced
3 oz. uncooked arborio rice
1 1/2 c. chicken stock
1 (16 oz.) can tomato wedges
8 oz. raw medium shrimp, peeled and deveined
1/2 oz. Parmesan cheese, grated
1 Tbsp. grated lemon peel

Preparation

Spray low, wide and shallow microwave casserole with cooking spray.
Add chopped onion and garlic; microwave on High for 1 1/2 minutes until onion is tender.
Add rice and stir to combine. Microwave on High for 1 minute.
Add chicken stock and stir to combine.
Cook at 50% power for 10 minutes.
Stir well; add chopped tomatoes.
Cook an additional 10 minutes at 50% power.
Stir again and continue cooking at 50% power until almost all the liquid is absorbed.
Add shrimp and cook for 4 minutes or until shrimp are cooked through.
Stir in grated lemon peel and Parmesan cheese. Let sit for a few minutes to melt the cheese.