This recipe is liked by 0 person(s). |
Shrimp and Asparagus Risotto
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
3 cups | fat free, low sodium chicken broth |
1 cup | water |
2 tsp | olive oil |
2 cups | sweet onion |
1 cup | arborio rice |
2 garlic cloves minced | |
1 3/4 cups | sliced asparagus, (about 1/2 inch) |
1 lb | peeled deveined shrimp cut into 1 inch pieces |
1/2 cup | crumbled feta cheese |
1/4 tsp | salt |
1/8 tsp | pepper |
Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in large sauté pan. Add onion and sauté 10 minutes or until tender. Stir in garlic and rice and sauté for 1 to 2 minutes. Add broth mixture a half cup at a time and stir constantly until absorbed. Continue until all broth is gone and you have the desired consistency. May need additional water/broth.
Season to taste.
Stir in asparagus...stir in shrimp and cook approximately 5 minutes or until shrimp is done. Add cheese and serve immediately.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.