Quick Shrimp and Asparagus Risotto

Quick Shrimp and Asparagus Risotto Image by: Quick Shrimp and Asparagus Risotto Author: Canadian Living

Serve with Carrot Salad (see recipe link below).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2004

Ingredients

  • 1 lb asparagus
  • 1 tablespoon extra virgin olive oil
  • 1 chopped onion
  • 2 minced cloves of garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 cups hot fish stock
  • 3 1/2 cups hot chicken stock
  • 1 1/2 cup arborio rice
  • 1 1/2 cup short-grain Italian rice
  • 1 lb large raw shrimp peeled and deveined
  • 2 tablespoons minced fresh dill
  • lemon wedges

Method

Snap off woody ends from asparagus and discard. Cut asparagus into 1-inch (2.5 cm) lengths; set aside.

In large saucepan, heat oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 3 minutes.

Add stock and rice; bring to boil. Cover and reduce heat to low; simmer, stirring once, for 10 minutes.

Stir rice mixture vigorously for 15 seconds. Add shrimp and asparagus; cover and cook, stirring once, until just a little liquid remains and rice is slightly firm to the bite, about 10 minutes. Stir in dill. Serve with lemon.

Serve with: Carrot Salad

Nutritional facts <b>Per serving:</b> about

  • Sodium 1104 mg
  • Protein 29 g
  • Calories 455.0
  • Total fat 7 g
  • Cholesterol 129 mg
  • Saturated fat 1 g
  • Total carbohydrate 67 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 60.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Shrimp and Asparagus Risotto

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