Greek Shrimp and Asparagus Risotto

Photo: Oxmoor House
If you don't have dill on hand, chopped fresh flat-leaf parsley or chives will also work in this dish.

Yield:

4 servings (serving size: 1 1/2 cups risotto)

Recipe from

Nutritional Information

Calories 426
Fat 8.9 g
Satfat 3.6 g
Monofat 2.8 g
Polyfat 1.2 g
Protein 33 g
Carbohydrate 53.5 g
Fiber 5.1 g
Cholesterol 189 mg
Iron 4.5 mg
Sodium 794 mg
Calcium 194 mg

Ingredients

3 cups fat-free, lower-sodium chicken broth {Check for Gluten}
1 cup water
2 teaspoons olive oil
2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
1 cup Arborio rice or other medium-grain rice
2 garlic cloves, minced
1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).

3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.

Note:

Jackie Mills, MS, RD,

Cooking Light Gluten-Free Cookbook

August 2011