Lemony Risotto with Asparagus and Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
• 3 cups reduced-sodium chicken broth • 1/2 lb asparagus, trimmed and cut into 1-inch pieces • 1 small onion, finely chopped • 4 tablespoons unsalted butter, divided • 1 cups Arborio rice • 3/4 cup dry white wine • 1/2 lb medium shrimp, peeled and deveined • 1 tablespoon grated lemon zest • 1/4 cup grated parmesan
• Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
• Cook onion in 2 Tbsp butter with 1/4 tsp salt in a 4-qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
• Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
• Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
• Stir in asparagus, zest, remaining 2 Tbsp butter, parmesan, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
Number of Servings: 4
Recipe submitted by SparkPeople user ASTILLITANO.
• Cook onion in 2 Tbsp butter with 1/4 tsp salt in a 4-qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
• Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
• Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
• Stir in asparagus, zest, remaining 2 Tbsp butter, parmesan, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
Number of Servings: 4
Recipe submitted by SparkPeople user ASTILLITANO.
Nutritional Info Amount Per Serving
- Calories: 372.0
- Total Fat: 16.8 g
- Cholesterol: 126.4 mg
- Sodium: 543.2 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 1.8 g
- Protein: 21.4 g
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