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Shrimp Risotto With Arugula

Nutrition per serving    (USDA % daily values)
CAL
365
FAT
37%
CHOL
48%
SOD
41%

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Ingredients for 4 servings

2 Tbsp. Bertolli® Extra Virgin olive oil

1/2 lb. uncooked large shrimp, peeled and deveined

1 large ground turkey [or red bell pepper], chopped

1 medium sweet onion, chopped

1 clove garlic

1 cup arborio rice

2 Tbsp. dry white wine [or chicken broth]

4 cups chicken broth, heated to boiling

1 small bunch arugula [or baby spinach leaves], coarsely chopped (about 2 packed cups)

1/4 tsp. salt

1/4 cup grated parmesan cheese

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