SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 462.8
  • Total Fat: 10.1 g
  • Cholesterol: 97.8 mg
  • Sodium: 443.4 mg
  • Total Carbs: 69.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 23.4 g

View full nutritional breakdown of Asparagus, Mushroom, & Shrimp Risotto calories by ingredient
Report Inappropriate Recipe

Asparagus, Mushroom, & Shrimp Risotto

Submitted by: BCHARLES1360
Asparagus,  Mushroom, & Shrimp Risotto

Number of Servings: 4

Ingredients

    1.5 cups dry Arborio Rice
    8 oz Baby Portobella Mushrooms, Chopped
    2.5 Cups Chopped Fresh Asparagus
    6 ounces cooked shrimp, cut into bite size pieces
    1/4 Cup Finely chopped onion
    3 Cloves minced garlic
    1 Tbsp EVOO
    1 Tbsp unsalted Butter
    4 cups homemade chicken or vegetable stock
    Salt & Pepper to taste

Tips

The trick to risotto is to constantly stir the rice. You want to release the starches so it will have a creamy consistency. Once finished, the rice will have a slight crunch to it, like an al dente pasta- don't cook it until it turns to mush. Another thing is you may need a little less or a little more liquid. Just taste as you go along. Enjoy!


Directions

Warm stock in a pot on the stove. In a separate pot, add onion, mushrooms, and EVOO and saute on medium until onions are translucent, about 5 minutes. Add butter, rice, and minced garlic. Saute until rice has a shiny appearance, about 5 minutes. Add one cup of chicken stock, reduce heat to somewhere between low and medium. You don't want to boil the rice. Continue stirring until all of the liquid is gone, adding one cup of stock at a time, when all of the liquid is absorbed by rice. After you add the last cup of stock to the rice, boil the asparagus in salted water, just until tender, about 3 minutes. Add the asparagus and shrimp to the rice mixture once the last bit of liquid is absorbed. Remove from heat and toss together.

Serving Size: Makes 4 servings; 1.5 cups per serving





TAGS:  Fish | Dinner | Fish Dinner |

Great Stories from around the Web


Rate This Recipe