Ingredients Jump to Instructions ↓

  1. 4 cup(s) chicken broth

  2. 1 1/4 cup(s) water

  3. 1/2 cup(s) dry white wine

  4. 8 ounce(s) asparagus , cut into 1-inch pieces

  5. 1 tablespoon(s) olive oil

  6. 1 small onion , finely chopped

  7. 1 medium carrot , finely chopped

  8. 2 cup(s) arborio or carnaroli rice

  9. 1 pound(s) shrimp , shelled and deveined

  10. 1 cup(s) frozen peas

  11. 2 tablespoon(s) fresh lemon juice

  12. 1 tablespoon(s) fresh parsley or basil leaves , chopped

  13. Salt and pepper

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, heat broth, water, and wine to boiling on high. When boiling, add asparagus and cook 2 minutes. With slotted spoon, remove asparagus to small bowl; set aside.

  2. Meanwhile, in microwave-safe 4-quart bowl or casserole, combine oil, onion, and carrot. Cook, uncovered, in microwave on High 3 minutes or until vegetables begin to soften. Add rice and stir to coat with oil; cook, uncovered, on High 1 minute.

  3. Stir hot broth mixture into rice mixture. Cover bowl with vented plastic wrap, and cook in microwave on Medium (50% power) 15 minutes or until most of liquid is absorbed and rice is tender but still firm, stirring halfway through cooking.

  4. Add shrimp, frozen peas, and cooked asparagus; cover and cook in microwave on High 3 to 4 minutes longer or just until shrimp lose their pink color throughout. Do not overcook; mixture will look loose and soupy but will thicken to the proper creamy consistency after cooking.

  5. Stir in lemon juice, parsley, and 1/4 teaspoon each salt and freshly ground black pepper. Makes about 10 cups.


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