Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Jackie Mills, MS, RD
Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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).

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

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

426 calories; fat 8.9g; saturated fat 3.6g; mono fat 2.8g; poly fat 1.2g; protein 33g; carbohydrates 53.5g; fiber 5.1g; cholesterol 189mg; iron 4.5mg; sodium 794mg; calcium 194mg.
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