2 ratings

Bean and Shrimp Risotto

A gourmet dish for whenever you need to impress
Bean Shrimp Risotto

Courtesy of BeanInstitute.com

Cooked in chicken broth until perfectly creamy and served under melted Parmesan cheese, this bean and shrimp risotto is equal parts classy and comfort food. 

Courtesy of BeanInstitute.com

Ready in
45 m
15 m
(prepare time)
30 m
(cook time)
Calories Per Serving


  • 1 1/2 Cup chopped onion
  • 4 cloves garlic, minced
  • 1 Tablespoon extra virgin olive oil
  • 3 to 4 Ounces white mushrooms, sliced
  • 1 1/2 Cup Arborio rice
  • 3 cans (14-oz. each) fat-free, reduced-sodium chicken broth
  • 1 Pound peeled, deveined shrimp
  • 2 Cups sugar snap peas
  • 1 15-oz. can cannellini or pinto beans, drained and rinsed
  • 1 medium red, ripe tomato, chopped
  • 1/2 Cup (2 ounces) shredded Parmesan cheese
  • 1/2 Teaspoon kosher salt
  • 1/4 Teaspoon freshly cracked black pepper


Sauté onion, garlic, and mushrooms in olive oil in large saucepan until tender, 5 to 8 minutes.

Stir in rice and cook 2 to 3 minutes.

Heat broth to boiling in medium saucepan; reduce heat to low.

Add 1 cup broth to rice and cook, stirring constantly, until broth is absorbed, 1 to 2 minutes.

Slowly add 2 cups broth and simmer, stirring until broth is absorbed.

Add shrimp, snap peas, and remaining broth to saucepan.

Cook, stirring frequently, until rice is just tender and liquid absorbed, 5 to 10 minutes.

Add beans and tomatoes; cook 2 to 3 minutes longer.

Stir in cheese; season to taste with salt and pepper.