Lemon Shrimp Risotto With Salad Fresca

Serves 4

1 tablespoon butter
3 cloves fresh garlic
1 cup frozen seasoning blend (contains diced onions, green/red peppers and celery)
3 tablespoons diced pimientos (drained)
1 cup risotto
2 1/2 cups reduced sodium chicken broth
1/4 teaspoon saffron threads
salt and pepper, to taste
1 (12-ounce) bag frozen medium cooked shrimp (tails off)
1 1/2 teaspoons fresh lemon juice
1 tablespoon grated Parmesan and Romano cheese blend (optional)

Preheat large saucepan on medium-high 2–3 minutes. Add butter and swirl to coat. Crush garlic cloves, using garlic press, into pan. Use knife to remove garlic from bottom of press. Stir in seasoning blend and pimientos. Cook 3 minutes, stirring occasionally. Stir in risotto; cook 2 minutes, stirring often. Stir in broth, saffron, salt and pepper. Cover and bring to boil; boil 5 minutes, stirring occasionally. Meanwhile, thaw shrimp by placing in bowl under cool running water 3–4 minutes. Reduce heat to low on risotto; simmer 5 minutes, stirring occasionally. Drain shrimp well and stir into risotto. Squeeze juice from 1/2 lemon into risotto and sprinkle with cheese, if using. Cover, remove from heat and let stand 5 minutes or until all liquid is absorbed. Stir and serve.

Salad Fresca

1 lemon (rinsed)
2 tablespoons raspberry vinaigrette
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (4-ounce) bag mixed baby greens
1/4 cup chopped walnuts
1 tablespoon crumbled blue cheese

1. Cut 2 thin strips of lemon peel using zester or vegetable peeler. Chop finely, about 1 teaspoon, for lemon zest. Place in mixing bowl and whisk together with vinaigrette, salt and pepper.
2. Place remaining ingredients in salad bowl. Add dressing and toss to coat; serve.