- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 287.6
- Total Fat: 11.8 g
- Cholesterol: 156.0 mg
- Sodium: 2,291.7 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.2 g
- Protein: 26.9 g
Easy Shrimp & Asparagus RisottoSubmitted by: HOTNANA1
IntroductionRisotto usually requires standing by the stove and adding broth a little at a time. Making Risotto in the oven frees up the cook to do other things Risotto usually requires standing by the stove and adding broth a little at a time. Making Risotto in the oven frees up the cook to do other things
2 T unsalted butter
1 small red onion, chopped
1 1/2 c arborio rice
3 T fresh lemon juice
3 c fat-free chicken or seafood stock
8 thin asparagus, cut in 1" pieces
12 oz raw shrimp halved lengthwise
Salt & Pepper to taste
1/4 c parmesan cheese
In an ovenproof pot, melt butter.
Add Rice and onion, cook til rice is opaque - about 2 min
Add lemon juice and cook til evaporated.
Remove from heat cover tightly with foil
Cover pan with a tight lid
Bake 35 minutes
Cook asparagus for 2 min in boiling water. Remove from pan.
Cook shrimp in same boiling water about 2 mins.
Remove risotto from oven. Slowly peel off foil being careful to peel from the side away from you.
Mix in cheese, asparagus and shrimp. Season with salt and pepper
Number of Servings: 4
Recipe submitted by SparkPeople user HOTNANA1.
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I read this recipe and realized it is missing some directions! I assume the broth is added to the rice BEFORE putting it in the oven! Does it need to be hot, like when making the risotto on the stovetop, and will this come out as creamy as the risotto cooked on the stovetop that a cup at a time is - 1/15/13