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Brown Rice Risotto with Shrimp

by Stacey Antine, MS RD and HealthBarn USA

Servings: 6 (1 Cup Per Serving)
Nutrition Facts
Serving Size 1 Cup
Amount per serving
Calories 300
% Daily Value*
Total Fat 9g 
 Saturated Fat 2g 
 Trans Fat 0g 
Cholesterol 120mg 
Sodium 330mg 
Total Carbohydrate 29g 
 Dietary Fiber 2g 
 Sugars 1g 
Protein 22g 
Vitamin A6%
Vitamin C10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

This hardy and healthy whole grain risotto is protein packed and loaded with calcium and iron, too! There are so many flavors in this delicious recipe that your family will enjoy.


2 tablespoons extra virgin olive oil
1 medium yellow onion
1 garlic clove, minced
1 cup short grain brown rice, dry
2 cups vegetable broth, low sodium
1 teaspoon fresh rosemary
3 tablespoons fresh parsley, minced
¼ teaspoon saffron
1 pound shrimp, raw
½ cup Parmesan cheese, grated


  1. In a large saucepan, heat oil and sauté onion and garlic. Add rice and cook quickly for 2 minutes more, stirring constantly.
  2. Add ½ cup vegetable broth to brown rice and then add rosemary, parsley, and saffron. Mix well.
  3. Cover and gently simmer. Gradually add the rest of the broth as liquid is absorbed (rice should be tender, about 30 minutes).
  4. While waiting for the rice, bring one quart of water to a boil and cook shrimp until pink.
  5. Add ¼ cup cheese a few minutes before rice is done. When cheese is melted through, remove from heat.
  6. Add the shrimp to the rice and toss until mixed evenly.
  7. Top with remaining cheese and serve.
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About the author:

Stacey Antine MS RD

Stacey Antine, MS RD

Founder of HealthBarn USA, a leader in healthy-lifestyle educational programs for kids and families. For more information go to




  • Cook healthy

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