Lemon Shrimp Risotto With Salad Fresca

Ingredients


1 tablespoon butter
3 fresh garlic cloves
1 cup frozen seasoning blend (diced onions, bell peppers, celery)
3 tablespoons diced pimientos (drained)
1 cup risotto rice
2 1/2 cups reduced-sodium chicken broth
1/4 teaspoon saffron threads
1 lb cooked shrimp (tails off; thawed, if needed)
1 lemon (for juice, rinsed)

1 lemon (for zest, rinsed)
2 tablespoons light raspberry vinaigrette
1/4 teaspoon salt
1/8 teaspoon black pepper
1 bag baby salad greens (5–7 ounces)
1/4 cup chopped walnuts
1 tablespoon crumbled blue cheese

1 (12-ounce) bag fresh snipped green beans (rinsed)
1 (14-ounce) can chicken broth
1 tablespoon cooked bacon pieces
1/2 teaspoon Montreal steak seasoning

Description

Lemon Shrimp Risotto With Salad Fresca

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