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Risotto with Shrimp and Asparagus

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.