Together the asparagus and the shrimp creates the most delicious main course or starter, this recipe I managed to get from The Olive Garden Restaurant way back in 1992 there may well be one or two changes to it, as most cooks by and large modify one or two things in a recipe.
Serves / Makes: 6 for the main dish or 8 as a starter
Prep-Time: 12 minutes
Cook-Time: 45 minutes
Bring the chicken stock to a simmer in a medium size saucepan, and keep on a low heat until needed. Heat the oil over a medium heat add the onions and cook for 3 minutes, or until transparent.
Stir in the rice and cook for 1 minute, then add the white wine, add half of the chicken stock and stir until completely absorbed. Repeat until 4 cups of the stock has been added; stir the risotto frequently to prevent sticking.
Add the asparagus, lemon zest, and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink, remove the asparagus and shrimp from the broth and then add them to the risotto mixture.
Add half a cup of the stock at a time until the desired creaminess is reached, there may be some stock left over, it doesn?t matter!
Once the stock is absorbed, add the butter, parmesan cheese, salt, and pepper to taste.
Garnish with chopped tomatoes and parsley.
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|Serving Size: 1 Serving (923g)|
|Recipe Makes: 6|
|Calories from Fat: 243 (32%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 177.2mg||55 %|
|Sodium 1112.8mg||38 %|
|Potassium 1094mg||29 %|
|Total Carbohydrate 87.9g||26 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 83.8g|
|Protein 40.1g||57 %|
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Calories per serving: 769
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