Serves: 6
Total Calories: 788

2 tablespoons olive or vegetable oil
8 ounces uncooked medium shrimp (thawed if frozen), peeled and deveined
1 can (14 1/2 ounces) whole tomato, undrained
1/4 cup whole milk
1/4 cup butter or margarine
1 small onion, chopped (1/4 cup)
2 cups uncooked Arborio rice
1 cup dry white wine, water or chicken broth
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper (red pepper), if desired
4 cups chicken broth
2 tablespoons chopped fresh arugula or spinach
1/2 cup grated Parmesan cheese

1. Heat oil in 12-inch skillet over medium heat. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Place shrimp, tomatoes, and milk in food processor or blender. Cover and process about 1 minute or until smooth. (If you are up to chewing the shrimp, leave them whole and blend just the tomatoes and milk together in food processor.)

2. Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 5 minutes, stirring occasionally, until tender. Stir in rice. Cook about 5 minutes, stirring frequently, until edges of rice kernels are translucent.

3. Stir in wine, salt and red pepper. Heat to boiling reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Stir in broth. Cook over low heat 12 to 14 minutes, stirring occasionally, until liquid is absorbed.

4. Stir in shrimp and tomato mixture and arugula. Cook 3 minutes. Stir in cheese. Serve immediately.

"Try this soft, easy-on-your-mouth risotto. It's an Italian staple and is a great source of many nutrients, like iron, folic acid and potassium."

NUTRITION FACTS: High in iron and folic acid
1 Serving: Calories 430 (Calories from Fat 135) Fat 15g (Saturated 7g) Cholesterol 80mg Sodium 1090mg Potassium 500mg Carbohydrate 59g (Dietary Fiber 2g) Protein 17g %DAILY VALUE: Vitamin A 14% Vitamin C 10% Calcium 14% Iron 22% Folic Acid 30% Magnessium 12% DIET EXCHANGES: 4 Starch, 1 Medium-Fat Meat, 1 Fat

Helpful For These Side Effects: (m)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 788
Calories from Fat: 172

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
01 Q&A: WHY AM I TOO TIRED TO EAT ANYTHING? - Berry-Banana Smoothie
02 Q&A: WHY DOES FOOD HAVE A METALLIC TASTE? - Spicy Citrus Chicken
03 Q&A: WHY DO I FEEL NAUSEATED ALL THE TIME? - Refreshing Lemon-lime Drink
04 Q&A: WHY IS MY MOUTH ALWAYS DRY? - Cranberry Herbal Tea Granita
05 Q&A: WHY AM I CONSTIPATED? - Hot Fruit Compote
06 Q&A: WHY DO I HAVE DIARRHEA? - Milk and Rice "Soup"
07 Q&A: HOW CAN I EAT WITH MOUTH SORES? - Creamy Seafood Risotto
08 Q&A: HOW COME I'M NOT HUNGRY? - Crunchy Fruit Snack Mix
09 Q&A: WHY DO I HAVE SO MUCH HEARTBURN? - Lentil-Rice Casserole
10 Q&A: WHY DOES IT HURT WHEN I SWALLOW? - Roasted Garlic Mashed Potatoes
11- KEY TO COMMON SIDE EFFECTS
Berry-Banana Smoothie
Cranberry Herbal Tea Granita
Creamy Seafood Risotto
Crunchy Fruit Snack Mix
Hot Fruit Compote
Lentil-Rice Casserole
Milk and Rice "Soup"
Refreshing Lemon-lime Drink
Roasted Garlic Mashed Potatoes
Spicy Citrus Chicken