Risotto with Shrimp and Asparagus

Name: Risotto with Shrimp and Asparagus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 710 milliliters (1-inch) sliced asparagus; 0 teaspoons freshly ground black pepper; 1 teaspoon butter; 59 milliliters dry vermouth; 1 teaspoons fresh lemon juice; 946 milliliters fat-free, less sodium chicken broth; 1 Tbsp olive oil; 237 milliliters chopped onion; 118 milliliters grated fresh parmesan cheese; 0 teaspoons salt; 227 grams peeled and deveined medium shrimp

The recipe Risotto with Shrimp and Asparagus could satisfy your Mediterranean craving in roughly 45 minutes. This recipe serves 4. This main course has 411 calories, 27g of protein, and 10g of fat per serving. Head to the store and pick up vermouth, parmesan cheese, butter, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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Broth

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Sauce Pan

Cook asparagus in boiling water for 3 minutes or until crisp-tender.

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Asparagus

Water

Drain and rinse with cold water; drain.

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Water

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion; saut 5 minutes or until tender, stirring frequently.

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Onion

Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth and salt.

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Vermouth