Best ever Shrimp & Asparagus Risotto
Prep Time:30 minutes
Cook Time:30 minutes
Procedures
SIMMER chicken broth in a large pot on low heat until needed.
HEAT oil in a large nonstick pan over medium heat. Add onions and cook for 3 minutes, or until translucent. Stir in rice and cook for 1 minute, then add white wine. Add ½ cup of broth and stir until completely absorbed. Repeat until half of broth has been added. Stir the risotto frequently to prevent sticking.
ADD asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp are pink. Remove asparagus and shrimp from broth and add them to the risotto mixture. Add remaining broth 1/2 cup at a time until desired creaminess is reached (there may be broth left over).
Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Garnish with chopped tomatoes and parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2733g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 5965 | ||
Calories from Fat: 3578 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 397.6g | 530 % | |
Saturated Fat 121.5g | 608 % | |
Monounsaturated Fat 161.9g | ||
Polyunsanturated Fat 80.8g | ||
Cholesterol 1907.7mg | 587 % | |
Sodium 1943mg | 67 % | |
Potassium 5042.1mg | 133 % | |
Total Carbohydrate 95.8g | 28 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 92.2g | ||
Protein 468.2g | 669 % | |
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: 5965
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