Asparagus, Mushroom, & Shrimp Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 cups dry Arborio Rice8 oz Baby Portobella Mushrooms, Chopped2.5 Cups Chopped Fresh Asparagus6 ounces cooked shrimp, cut into bite size pieces1/4 Cup Finely chopped onion3 Cloves minced garlic1 Tbsp EVOO1 Tbsp unsalted Butter4 cups homemade chicken or vegetable stockSalt & Pepper to taste
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
Serving Size: Makes 4 servings; 1.5 cups per serving
Nutritional Info 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
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