Lemony Risotto with Asparagus and Shrimp
Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
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Serving Size: 1 Serving (642g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 494 | ||
Calories from Fat: 137 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 165.3mg | 51 % | |
Sodium 646.4mg | 22 % | |
Potassium 417.2mg | 11 % | |
Total Carbohydrate 59.2g | 17 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 56.7g | ||
Protein 27.1g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 494
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