Risotto with Shrimp and Asparagus

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4 servings (serving size: 1 1/4 cups)


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4 cups fat-free, less sodium chicken broth
3 cups (1-inch) sliced asparagus
1/2 pound peeled and deveined medium shrimp
1 tablespoon olive oil
1 cup chopped onion
1 cup Arborio rice
1/4 cup dry vermouth
1/4 teaspoon salt
1/2 cup grated fresh parmesan cheese
1 teaspoon butter
1/2 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper


Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Cook asparagus in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth and salt. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus and shrimp; cook 4 minutes. Stir in cheese and remaining ingredients.

Created date

April 2002

Nutritional Information

Calories 443
Caloriesfromfat 20 %
Fat 6.8 g
Satfat 2.2 g
Monofat 2.5 g
Polyfat 1.7 g
Protein 19.9 g
Carbohydrate 20 g
Fiber 3.9 g
Cholesterol 32 mg
Iron 2.6 mg
Sodium 469 mg
Calcium 70 mg