Italian Risotto with Shrimp

Ingredients

• 1.3 cups arborio rice 
• 3 ounces asiago cheese grated
• 1 cup whole-kernel corn frozen
• 0.5 cup cooking wine dry white
• 3.5 cups less-sodium chicken broth fat-free
• 1 tablespoon basil fresh chopped
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 1 tablespoon oregano fresh chopped
• 0.3 cup bottled roasted bell peppers red chopped
• 1 pound shrimp deveined peeled

Equipment

• oven
• microwave

Directions

1. Combine broth and wine in a 1-quart glass measure. Microwave at HIGH for 5 minutes or until mixture boils.
2. Remove from oven; keep warm.
3. Combine onion and oil in a 2-quart casserole. Microwave at HIGH 4 minutes. Stir in broth mixture and rice. Microwave at HIGH for 15 minutes or until the liquid is almost absorbed, stirring every 5 minutes.
4. Stir in the shrimp, corn, bell peppers, basil, and oregano. Microwave at HIGH for 4 minutes or until shrimp are done, stirring mixture every 2 minutes. Stir in cheese.