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Greek Shrimp and Asparagus Risotto

Photo: Oxmoor House
Yield 4 servings (serving size: 1 1/2 cups risotto)
If you don't have dill on hand, chopped fresh flat-leaf parsley or chives will also work in this dish.

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
  • Fennel Salad

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook