Name: Greek Shrimp And Asparagus Risotto
Yield: 4 servings
Ingredients: 3 cups fat-free, lower-sodium chicken broth {Check for Gluten}; 1 cup water; 2 teaspoons olive oil; 2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium); 1 cup Arborio rice or other medium-grain 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; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper

Servings: 4 persons

3 cups fat-free, lower-sodium chicken broth {Check for Gluten}
1 cup water
2 teaspoons olive oil
2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
1 cup Arborio rice or other medium-grain 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
1/8 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.

No nutritional information available.

No additional tips available.

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

Greek Shrimp And Asparagus Risotto

How did you like this recipe?