1/2 c. risotto/arborio rice1 1/2 c. water
1 tomato, diced
2t olive oil
3/4 c. green onions, sliced
1/2 c. feta cheese
1 T lemon juice
1/4 t salt
1/2 t pepper
3/4 lb shrimp, peeled and deveined
1/4 c. fresh basil, chopped
Boil water and stir in risotto. Reduce heat to med and stir often until water is absorbed (15-20min). Preheat oven to 450*. Place risotto in a bowl and add tomato, olive oil, green onions, feta, lemon juice, and s&p. Stir together shrimp and basil. Place 3 pieces of aluminum foil on a flat surface. Divide risotto mixture among all three. Arrange shrimp on top. Fold up sides to close packet. Bake foil packets on cookie sheet for 25 min and serve.
(Note: If anyone doesn't like shrimp, you can substitute chicken cubes in their packet.)
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