COMMENTS: The secret to creamy-but not fattening-risotto is to use short-grained Italian Arborio rice and to stir it constantly over medium-low heat while it cooks.

3	cup	fat-free chicken broth
1	Cup	water
1	Tbsp	extra virgin olive oil
1	small	onion, chopped
1	clove	garlic, minced
2	Tbsp	tomato paste
2	Cup	Arborio rice
3/4	lb	medium fresh or frozen and thawed shrimp, peeled and deveined
1/2	cup	white wine (optional)
1/4	cup	grated Parmesan cheese (1 oz)

• In a medium saucepan, combine the broth and water. Heat to simmering. Reduce the heat to low, and keep warm.
• Warm the oil in a large shallow saucepan over medium heat. Add the onion and garlic. Cook for 10 minutes, or until the onion is tender.
• Stir in the tomato paste, and cook for 10 minutes. Stir in the rice. Reduce the heat to medium-low.
• Add about 1 cup of warm broth. Cook, stirring constantly, until almost completely absorbed. Continue adding broth, 1 cup at a time, stirring constantly, until the rice is barely tender.
• Stir in the shrimp and wine, if using. Cook for 5 minutes, or until the rice is tender yet firm and the shrimp is opaque. Serve with the cheese.

  Makes 8 servings

Per Serving (excluding unknown items): 1668 Calories; 20g Fat (10.4% calories from fat); 70g Protein; 316g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 2207mg Sodium. Exchanges: 19 Grain(Starch); 5 Lean Meat; 3 Vegetable; 3 Fat.