Spring Veg Risotta with Roasted Shrimp
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
Introduction
Light veggie risotto Light veggie risottoNumber of Servings: 2
Ingredients
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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.
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.