Quick and Easy Shrimp Risotto

1 cup chicken broth

¼ cup dried vegetables (soup greens for example)

4 teaspoons olive oil, divided

12 medium shrimp, cooked, cleaned and coarsely chopped

Pinch sea salt

Pinch black pepper

Pinch onion powder

Pinch garlic powder

¼ small yellow onion, diced (or 1 tablespoon of dried onion)

2-3 cloves garlic, chopped (or 1 teaspoon dried or minced garlic

1 cup pearl rice (La Preferida brand, for example)

1 can (12 ounces) low-sodium vegetable juice

1 tablespoon butter

¼ cup grated parmesan cheese

Heat chicken broth in sauce pan. Add dried vegetables and bring to a gentle boil.

While broth is heating, heat 2 teaspoons olive oil in large skillet on medium heat. Add shrimp pieces and season with sea salt, black pepper, garlic powder and onion powder; saute until just starting to brown.

Check on the broth, if beginning to boil, lower heat to simmer.

Once shrimp have browned, remove from skillet and set aside. To the oil still in the skillet add the 2 remaining teaspoons olive oil and heat. Add onion and garlic and saute until they begin to brown, about 5 minutes.

Add rice to the large skillet. Stir constantly until translucent rice turns pearl white in color.

Slowly stir in vegetable juice. Use a small amount of water to rinse out the can in order to get all of the contents. Add to the skillet. Bring to a boil and cover skillet. Stir occasionally until the vegetable juice is absorbed.

Add shrimp pieces and warm chicken broth. Cover and cook. Stir every 5 minutes until all liquid is absorbed. If more liquid is needed to cook the rice (rice is not softening), add ¼ cup water. Cook time will vary, based on stovetop.

Once liquid is absorbed, remove cover, lower heat, and stir in butter. Remove from heat sprinkle cheese on top and set aside for about 3 minutes.

Serves four.