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Name: Shrimp And Spring Vegetable Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Black Pepper freshly ground; ; chicken broth; ; running water; 3/4 lb Asparagus; trimmed, peeled; ; and cut in half; 1/2 c Chopped flat-leaf parsley;; ; cut into 2-inch; ; lengths; 4 c Fish Broth; Clam Broth,; 1 ts Kosher salt; up to 2; 3 tb Fruity olive oil; ; sieve under warm; 2 Celery stalks; peeled and; ; crosswise; 2 c Ambra rice; ; Broth or canned; 3 tb Unsalted butter; 1/2 c Chopped scallion; (white; 3/4 c Shelled fresh peas or frozen; 1/4 c Chopped scallion; (green; 1/2 c Grated Parmesan fresh; 1 lb Medium shrimp; peeled,

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INGREDIENTS

1/2 ts Black Pepper ; freshly ground
; chicken broth
; running water
3/4 lb Asparagus; trimmed, peeled
; and cut in half
1/2 c Chopped flat-leaf parsley;
; cut into 2-inch
; lengths
4 c Fish Broth; Clam Broth,
1 ts Kosher salt; up to 2
3 tb Fruity olive oil
; sieve under warm
2 Celery stalks; peeled and
; crosswise
2 c Ambra rice
; Broth or canned
3 tb Unsalted butter
1/2 c Chopped scallion; (white
3/4 c Shelled fresh peas or frozen
1/4 c Chopped scallion; (green
1/2 c Grated Parmesan ; fresh
1 lb Medium shrimp; peeled,

Servings

INSTRUCTIONS

Heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent for 3 minutes. Ad scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100 percent for 4 minutes. Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Ad asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more. Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve. Recipe by: COOKING LIVE SHOW #CL9210

NOTES

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Shrimp And Spring Vegetable Risotto

1/2 ts Black Pepper freshly ground
 ; chicken broth
 ; running water
3/4 lb Asparagus; trimmed, peeled
 ; and cut in half
1/2 c Chopped flat-leaf parsley;
 ; cut into 2-inch
 ; lengths
4 c Fish Broth; Clam Broth,
1 ts Kosher salt; up to 2
3 tb Fruity olive oil
 ; sieve under warm
2 Celery stalks; peeled and
 ; crosswise
2 c Ambra rice
 ; Broth or canned
3 tb Unsalted butter
1/2 c Chopped scallion; (white
3/4 c Shelled fresh peas or frozen
1/4 c Chopped scallion; (green
1/2 c Grated Parmesan fresh
1 lb Medium shrimp; peeled,

Heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent  for 3 minutes. Ad scallion whites, celery, parsley, and rice and stir to  coat. Cook, uncovered, at 100 percent for 4 minutes.    Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Ad  asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes  more.    Remove from oven. Stir in salt and pepper. Cover loosely with paper  toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion  greens and cheese, and serve.        Recipe by: COOKING LIVE  SHOW #CL9210

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Nutrition

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Serving Size: 1 Serving (1141g)
Recipe Makes: 1 servings

Calories: 2409
Calories from Fat: 2359 (98%)

Amt Per Serving		% DV

	Total Fat 262.2g	350 %
	Saturated Fat 145.5g	728 %
	Monounsaturated Fat 87.5g
	Polyunsanturated Fat 12.6g
Cholesterol 593.5mg		183 %
Sodium 793.9mg		27 %
Potassium 137.5mg		4 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.6g
Protein 21.5g		31 %
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.

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Calories per serving: 2409

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