Greek Shrimp and Asparagus Risotto
- Number of Servings: 6
Ingredients
3 cups fat-free, less-sodium chicken broth1 cup water2 teaspoons olive oil2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)1 cup Arborio rice2 garlic cloves, minced1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)1 pound peeled and deveined medium shrimp, cut into 1-inch pieces1/2 cup (2 ounces) crumbled fat free feta cheese1 tablespoon chopped fresh dill2 tablespoons fresh lemon juice1/4 teaspoon salt1/8 teaspoon freshly ground black pepper1/2 cup (4 fluid ounces) white wine
makes 6 servings
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; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 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.
Number of Servings: 6
Recipe submitted by SparkPeople user KNA7A5.
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; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 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.
Number of Servings: 6
Recipe submitted by SparkPeople user KNA7A5.
Nutritional Info Amount Per Serving
- Calories: 307.4
- Total Fat: 6.0 g
- Cholesterol: 114.9 mg
- Sodium: 549.4 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 2.9 g
- Protein: 24.2 g
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