Asparagus and Shrimp Risotto

15 Reviews
87% would make this recipe again

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Preparation : 10 min Cooking : 20 min
400 calories/serving

Ingredients

1/2 onions, finely chopped 100 g
10 asparagus, average size, cut into 1 cm pieces 200 g
1 1/2 cup chicken broth 375 mL
4 tsp olive oil 20 mL
3/4 cup arborio rice 150 g
20 shrimp, small size, cooked 110 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion. Clean the asparagus then cut it into small pieces (about 1 cm).
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Heat the oil in a large skillet or saucepan. Sauté the onion 2-3 min, until it becomes translucent. Add the rice and asparagus. Cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente.
  5. Meanwhile, 3 or 4 min before the end of the risotto cooking, heat the shrimp in a small pot of boiling water. Drain the shrimp then add to the risotto. Remove the risotto pan from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Serve.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

400

Fat

7 g

11 %

Saturated 1.1 g
+ Trans 0 g

6 %

Cholesterol

110 mg

Sodium

130 mg

5 %

Carbohydrate

68 g

23 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

65 g

Protein

19 g

Vitamin A

14 %

Vitamin C

14 %

Calcium

6 %

Iron

30 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 1 ½
Fats 1 ½
More info
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Reviews

15 Reviews (14 with rating only) 87% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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april 18, 2014 | I would make this recipe again

Did not know I could make it as easily. And it is a great rissotto.

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