Spring Veg Risotta with Roasted Shrimp

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Spring Veg Risotta with Roasted Shrimp calories by ingredient
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Introduction

Light veggie risotto Light veggie risotto
Number of Servings: 2

Ingredients

    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


Directions

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.

TAGS:  Fish | Dinner | Fish Dinner |

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