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Quick Shrimp and Asparagus Risotto

By The Canadian Living Test Kitchen

Tested till perfect

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Quick Shrimp and Asparagus Risotto

Quick Shrimp and Asparagus Risotto
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 455
pro 29 g
total fat 7 g
sat. fat 1 g
carb 67 g
fibre 3 g
chol 129 mg
sodium 1,104 mg
% RDI: -
calcium 7
iron 26
vit A 8
vit C 20
folate 60

Serve with Carrot Salad (see recipe link below).

Ingredients

  • 1 lb asparagus
  • 1 tbsp extra virgin olive oil
  • 1 chopped onion
  • 2 minced cloves of garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3-1/2 cups hot fish stock or chicken stock
  • 1-1/2 cups arborio rice or short-grain Italian rice
  • 1 lb large raw shrimp, peeled and deveined
  • 2 tbsp minced fresh dill
  • Lemon wedges

Preparation

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

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