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 Oxmoor House

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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: 794mg
  • Calcium: 194mg

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. 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.
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