Asparagus and Shrimp Risotto

2 Reviews
100% would make this recipe again

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Ingredients

??? onions, finely chopped ???
??? asparagus, average size, cut into 1 cm pieces ???
??? chicken broth ???
??? olive oil ???
??? arborio rice ???
??? shrimp, small size, cooked ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min.

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 (180 g)

Amount

% Daily Value

Calories

280

Fat

7 g

11 %

Saturated 1.1 g
+ Trans 0 g

5 %

Cholesterol

80 mg

Sodium

90 mg

4 %

Carbohydrate

45 g

15 %

Fibre

2 g

9 %

Sugars

2 g

Net Carbs

43 g

Protein

13 g

Vitamin A

11 %

Vitamin C

10 %

Calcium

4 %

Iron

22 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Selenium, Vitamin B12, Vitamin K
Good source of  :
Folacin, Iron, Niacin, Vitamin E, Zinc
Source of  :
Copper, Fibre, Magnesium, Manganese, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

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

2 Reviews (2 with rating only) 100% 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

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