Greek Shrimp and Asparagus Risotto

Photo: Randy Mayor; Stylist: Rose Nguyen

Sweet onion, rich feta cheese, and fresh dill provide dynamic flavor in this easy weeknight meal. The hardest part about making risotto is the constant stirring, so grab a magazine or plan to call out homework while you let this dish simmer, about 30 minutes. Balance the plate with a lively fennel salad.

Yield: 4 servings (serving size: 1 1/2 cups risotto)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 426
  • Fat: 8.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 33g
  • Carbohydrate: 53.5g
  • Fiber: 5.1g
  • Cholesterol: 189mg
  • Iron: 4.5mg
  • Sodium: 868mg
  • Calcium: 194mg

Ingredients

  • 3 cups fat-free, less-sodium chicken broth
  • 1 cup water
  • 2 teaspoons olive oil
  • 2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
  • 1 cup Arborio 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
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

  1. 1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  2. 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. 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.
  4. Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.
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