with Meyer Lemon
1. Bring 4 cups of water and stock concentrate to a simmer in a small pot over low heat. Remove shrimp from fridge and bring to room temperature. Trim and discard bottom inch of asparagus, cut into 1-inch pieces. Halve, peel and finely chop half the onion. Finely chop the garlic. Zest and halve the Meyer lemon.
2. Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook for about 5 minutes. Add half the garlic and cook for 30 seconds.
3. While the onions cook, drop the asparagus into the simmering stock for 1 minute, until bright green. Remove with slotted spoon and rinse under cold water.
4. Stir the rice into the onion mixture and stir to coat the rice. You can add a splash of white wine.
5. Begin adding the hot stock to the pan in 1/4 cup increments, stirring between each addition, until liquid is absorbed. Continue until the rice is al dente, about 25-30 minutes.
6. Heat a drizzle of oil in separate medium pan over medium heat. Add the shrimp, remaining garlic, asparagus and cook, tossing for 3-4 minutes. Season with salt and pepper.
7. When risotto is tender, stir in shrimp, asparagus, pinch of lemon zest, half the cheese and butter. Season with salt and pepper and squeeze of lemon.
8. Sprinkle risotto with remaining cheese.
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Serving Size: 1 Serving (353g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 532 | ||
Calories from Fat: 83 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 190.4mg | 59 % | |
Sodium 262.1mg | 9 % | |
Potassium 551.4mg | 15 % | |
Total Carbohydrate 77.7g | 23 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 72.6g | ||
Protein 32.5g | 46 % | |
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: 532
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