Spring Veg Risotta with Roasted Shrimp
- Number of Servings: 2
Ingredients
Directions
Ingredients:Olive Oil, 1 tbsp Onions, raw, 1/4 cup, chopped Garlic, 3 cloves Zucchini, 2 cup, sliced Chicken Broth, 4.5 cup (8 fl oz) Asparagus, fresh, 1 cup Sweet Corn, Fresh, 1/4 cup Peppers, sweet, red, raw, sliced, 1/2 cup White Rice, glutinous, 1 cup White Wine, 4 fl oz Basil, 4 tbsp Parmesan Cheese, grated, 1/4 cup Shrimp, raw, 5 oz
Saute veggies in oil/butter, when soft add rice. Saute rice until translucent. Add wine and broth, continue adding broth and stirring. Once the rice is creamy and softened, add in the cheese and basil.
Preheat oven to 350, shell and de-vein shrimp, toss in a little olive oil and salt and pepper and roast in oven approximately 20 minutes (check for done-ness)
Serve together - enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user S.INTHEBIGCITY.
Preheat oven to 350, shell and de-vein shrimp, toss in a little olive oil and salt and pepper and roast in oven approximately 20 minutes (check for done-ness)
Serve together - enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user S.INTHEBIGCITY.
Nutritional Info Amount Per Serving
- Calories: 545.0
- Total Fat: 15.6 g
- Cholesterol: 279.5 mg
- Sodium: 2,666.4 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 7.1 g
- Protein: 48.7 g
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