Shrimp and Vegetable Risotto Serves 4

1 package (5.6oz) risotto Primavera mix

3tbsp vegetable oil

1 medium red onion, diced

1 small zucchini, cut into ½” pieces

1 large tomato, seeded and cut into ½” pieces

1lb large uncooked shrimp, shelled and deveined

Prepare the risotto according to the package directions.

In a large skillet, over medium heat in 2tbsp of oil, cook the onion until translucent. Stir in the zucchini and 2tbsp water. Cook until the zucchini is tender. Add the tomato and heat. Remove the vegetable mixture to a bowl and set aside.

In the same skillet over medium high heat in 1tbsp of oil, cook the shrimp until they are opaque and lightly browned.

Stir in the risotto and vegetable mixture and heat through.