Quick Shrimp and Asparagus Risotto
This recipe makes 4 servings
|Per serving: about||-|
|total fat||7 g|
|sat. fat||1 g|
- Portion size: 4
Serve with Carrot Salad (see recipe link below).
- 1 lb 1lbasparagus
- 1 tbsp 1tbspextra virgin olive oil
- 1 1chopped onion
- 2 2minced cloves of garlic
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 3-1/2 cups 3-1/2cupshot fish stock or chicken stock
- 1-1/2 cups 1-1/2cupsarborio rice or short-grain Italian rice
- 1 lb 1lblarge raw shrimp, peeled and deveined
- 2 tbsp 2tbspminced fresh dill
- Lemon wedges
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
Additional information :
Substitution: Make this easy risotto throughout the summer by replacing the asparagus with cut fresh green beans or broccoli florets and stalks.
Source : Canadian Living Magazine: June 2004