Quick Risotto with Shrimp, Corn & Edamame

Ingredients 4 servings
1 tablespoon extra-virgin olive oil
1 bunch scallions, sliced, white and green parts separated
2 cups instant brown rice
1 cup dry white wine
1 pound peeled and deveined raw shrimp
1 cup frozen shelled edamame
1 cup frozen corn, thawed
4 ounces reduced-fat cream cheese (Neufchâtel), cut into small pieces
1/2 cup finely shredded Parmesan cheese
1/4 teaspoon freshly ground pepper
Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add scallion whites and rice; cook, stirring, 1 minute. Add wine and cook on medium-high until most of it is evaporated, 2 minutes. Add broth; return to a boil. Reduce heat, cover and simmer for 5 minutes. Place shrimp on the rice. Return to a simmer. Cover and cook until the shrimp are cooked through, 5 to 7 minutes.
2. Stir in edamame, corn and cream cheese until the cream cheese is incorporated. Simmer, uncovered, stirring occasionally, until most of the liquid is evaporated, 4 to 5 minutes more. Remove from heat; stir in Parmesan and pepper. Top with scallion greens.