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Greek Shrimp and Asparagus Risotto

  • 4servings
  • 426calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups fat-free, less-sodium chicken broth

  2. 1 cup water

  3. 2 teaspoons olive oil

  4. 2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)

  5. 1 cup Arborio rice

  6. 2 garlic cloves, minced

  7. 1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)

  8. 1 pound peeled and deveined medium shrimp, cut into 1-inch pieces

  9. 1/2 cup (2 ounces) crumbled feta cheese

  10. 1 tablespoon chopped fresh dill

  11. 2 tablespoons fresh lemon juice

  12. 1/4 teaspoon salt

  13. 1/8 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).

  3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.

  4. Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.

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