Shrimp and Vegetable Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 cup Arborio Rice3/4 lb. shrimp1/2 lb. asparagus, chopped1/4 lb. sugar snap peas1/4 lb. fresh mushrooms (your choice)1 oz. dried mushrooms (your choice)1 large onion, chopped4 cups low sodium chicken broth2 cups water1/3 cup white wine2 tbsp. olive oil1 tbsp. butter1/4 cup Parmesan cheese
Clean and peel your shrimp, keeping the shells. Trim 1/2 pound of asparagus and chop into 1/2 inch pieces. Keep the trimmed ends of the asparagus. Clean your sugar snap peas and give them a rough chop. Keep the trimmings for the snap peas as well. Place the shells and trimmings into a pot and cover with 4 cups chicken broth and 2 cups water. Simmer over medium heat for 20 minutes. Strain the solids from the liquid and place the broth back on low heat to keep warm. Add the dried mushrooms to the broth to reconstitute and add flavor to the broth.
Chop one large onion and sweat with 2 tbsp. olive oil for 5-8 minutes, until translucent. Add the fresh mushrooms and stir for 2-3 minutes, until softened. Add the rice and stir for 2-3 minutes until all the grains are coated with oil. Add the wine and stir until the wine has evaporated. Remove the reconstituted mushrooms from the broth and set aside. Add 1 cup of the broth to the rice and stir until liquid is absorbed. Keep adding the broth 1/2 cup at a time and stir until each addition is absorbed. After 10 minutes, add in the asparagus and snap peas and stir. After 5 more minutes, add the shrimp and stir. Keep adding broth 1/2 cup at a time until rice is tender and creamy. You may not need all the liquid, so do not worry if any is left over. Once you are at the stage where no more liquid is needed, add the reconstituted mushrooms and fold in. Add the Parmesan cheese and butter and stir until incorporated.
Serving Size: makes 4 1-1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MCCULLARMICHAEL.
Chop one large onion and sweat with 2 tbsp. olive oil for 5-8 minutes, until translucent. Add the fresh mushrooms and stir for 2-3 minutes, until softened. Add the rice and stir for 2-3 minutes until all the grains are coated with oil. Add the wine and stir until the wine has evaporated. Remove the reconstituted mushrooms from the broth and set aside. Add 1 cup of the broth to the rice and stir until liquid is absorbed. Keep adding the broth 1/2 cup at a time and stir until each addition is absorbed. After 10 minutes, add in the asparagus and snap peas and stir. After 5 more minutes, add the shrimp and stir. Keep adding broth 1/2 cup at a time until rice is tender and creamy. You may not need all the liquid, so do not worry if any is left over. Once you are at the stage where no more liquid is needed, add the reconstituted mushrooms and fold in. Add the Parmesan cheese and butter and stir until incorporated.
Serving Size: makes 4 1-1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MCCULLARMICHAEL.
Nutritional Info Amount Per Serving
- Calories: 394.6
- Total Fat: 12.5 g
- Cholesterol: 137.8 mg
- Sodium: 382.6 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 3.2 g
- Protein: 27.4 g
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