Greek Shrimp And Asparagus Risotto Recipe

Name: Greek Shrimp And Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fat-free, less-sodium chicken broth; 1 cup water; 2 teaspoons olive oil; 2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium); 1 cup Arborio rice; 2 garlic cloves, minced; 1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces); 1 pound peeled and deveined medium shrimp, cut into 1-inch pieces; 1/2 cup (2 ounces) crumbled feta cheese; 1 tablespoon chopped fresh dill; 2 tablespoons fresh lemon juice; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper

Servings: persons

3 cups fat-free, less-sodium chicken broth
1 cup water
2 teaspoons olive oil
2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
1 cup Arborio rice
2 garlic cloves, minced
1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1
Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2
Heat oil in a large saucepan over medium-high heat. Add onion to pan; saute 5 minutes or until tender. Stir in rice and garlic; saute 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
3
Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
4
Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.

818

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 3 cups fat-free, less-sodium chicken broth, 1 cup water, 2 teaspoons olive oil, 2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium), and more.

Yes, Greek Shrimp And 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.

Greek Shrimp And Asparagus Risotto

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