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 chicken broth; 1 cup water; 2 teaspoons olive oil; 2 ¾ cups sweet onions (about 2 medium); 1 cup arborio rice; 2 garlic cloves, minced; 1 ¾ cups asparagus, sliced (about 8 ounces); 1 lb shrimp, peeled, devined and chopped into 1-inch pieces; 2 ounces feta cheese, crumbled (1/2 cup); 1 tablespoon dill, chopped; 2 tablespoons fresh lemon juice; ¼ teaspoon salt; ⅛ teaspoon fresh ground black pepper

Servings: persons

3 cups chicken broth
1 cup water
2 teaspoons olive oil
2 ¾ cups sweet onions (about 2 medium)
1 cup arborio rice
2 garlic cloves, minced
1 ¾ cups asparagus, sliced (about 8 ounces)
1 lb shrimp, peeled, devined and chopped into 1-inch pieces
2 ounces feta cheese, crumbled (1/2 cup)
1 tablespoon dill, chopped
2 tablespoons fresh lemon juice
¼ teaspoon salt
⅛ teaspoon fresh ground black pepper

1
Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil).
2
Keep warm over low heat.
3
Heat oil in a large saucepan over medium-high heat.
4
Add onion to pan; saute 5 minutes or until tender.
5
Stir in rice and garlic; saute 1 minute.
6
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).
7
Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly.
8
Remove from heat; stir in cheese and remaining ingredients.
9
Note: The first time I tried this recipe, I found that the asparagus was not quite cooked, so I now microwaved it for about 1 minute, then added it to the rice mixture.

819

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 chicken broth, 1 cup water, 2 teaspoons olive oil, 2 ¾ cups sweet onions (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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