Risotto With Shrimp And Asparagus Recipe

Name: Risotto With Shrimp And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fat-free, less sodium chicken broth; 3 cups (1-inch) sliced asparagus; 1/2 pound peeled and deveined medium shrimp; 1 tablespoon olive oil; 1 cup chopped onion; 1 cup Arborio rice; 1/4 cup dry vermouth; 1/4 teaspoon salt; 1/2 cup grated fresh parmesan cheese; 1 teaspoon butter; 1/2 teaspoon fresh lemon juice; 1/8 teaspoon freshly ground black pepper

Servings: persons

4 cups fat-free, less sodium chicken broth
3 cups (1-inch) sliced asparagus
1/2 pound peeled and deveined medium shrimp
1 tablespoon olive oil
1 cup chopped onion
1 cup Arborio rice
1/4 cup dry vermouth
1/4 teaspoon salt
1/2 cup grated fresh parmesan cheese
1 teaspoon butter
1/2 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper

1
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2
Cook asparagus in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth and salt. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus and shrimp; cook 4 minutes. Stir in cheese and remaining ingredients.

775

kcal

Calories

Fat

Carbs

100

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 12 ingredients. The key ingredients include: 4 cups fat-free, less sodium chicken broth, 3 cups (1-inch) sliced asparagus, 1/2 pound peeled and deveined medium shrimp, 1 tablespoon olive oil, and more.

Yes, Risotto With Shrimp And Asparagus 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.

Risotto With Shrimp And Asparagus

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