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Risotto with Shrimp and Asparagus

  • 4servings
  • 45minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups fat-free, less sodium chicken broth

  2. 3 cups (1-inch) sliced asparagus

  3. 1/2 pound peeled and deveined medium shrimp

  4. 1 tablespoon olive oil

  5. 1 cup chopped onion

  6. 1 cup Arborio rice

  7. 1/4 cup dry vermouth

  8. 1/4 teaspoon salt

  9. 1/2 cup grated fresh Parmesan cheese

  10. 1 teaspoon butter

  11. juice of 1 lemon

  12. 1/8 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

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

  2. Cook asparagus in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth and salt. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus and shrimp; cook 4 minutes. Stir in cheese and remaining ingredients.

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