Creamy Shrimp & Asparagus Risotto Recipe

Name: Creamy Shrimp & Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jar bertolli alfredo sauce; 4 cups chicken broth; 1 pound uncooked medium shrimp, peeled and deveined; 2 tablespoons olive oil divided; 1 shallots; 3 tablespoons dri in oil pack sun tomato drained and chopped; 1 cup arborio rice; 8 ounces asparagus cut into 1-inch pieces; 2 tablespoons lemon juice; 1/2 teaspoon grated lemon peel

Servings: persons

1 jar bertolli alfredo sauce
4 cups chicken broth
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons olive oil divided
1 shallots
3 tablespoons dri in oil pack sun tomato drained and chopped
1 cup arborio rice
8 ounces asparagus cut into 1-inch pieces
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel

1
Bring Sauce and broth just to a boil in medium saucepan; keep warm.
2
Season shrimp, if desired, with salt and ground black pepper. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium heat and cook shrimp, stirring occasionally, 2 minutes or until shrimp are almost pink. Remove shrimp and set aside.
3
Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook shallot and tomatoes, stirring frequently, 3 minutes or until vegetables are tender. Add rice and cook, stirring occasionally, 2 minutes. Slowly add 1/2 cup sauce mixture, stirring constantly, 2 minutes or until liquid is absorbed. Continue adding sauce mixture,1/2 cup at a time, stirring frequently, reserving 1-1/2 cups. Add asparagus, then continue adding sauce mixture, 1/2 cup at a time, until liquid is absorbed and rice is just tender. Stir in shrimp, lemon juice and lemon peel and cook 1 minute or until shrimp turn pink.
4
Garnish, if desired, with chopped fresh parsley. Serve immediately.

757

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 jar bertolli alfredo sauce, 4 cups chicken broth, 1 pound uncooked medium shrimp, peeled and deveined, 2 tablespoons olive oil divided, and more.

Yes, Creamy Shrimp & Asparagus Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Shrimp & Asparagus Risotto

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