Greek Shrimp and Asparagus Risotto

4 Reviews
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Photo: Oxmoor House
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4 servings (serving size: 1 1/2 cups risotto)
By Jackie Mills, MS, RD
August 2011
RECIPE BY Oxmoor House

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

Nutritional Information

  • Calories 426
  • Fat 8.9g
  • Satfat 3.6g
  • Monofat 2.8g
  • Polyfat 1.2g
  • Protein 33g
  • Carbohydrate 53.5g
  • Fiber 5.1g
  • Cholesterol 189mg
  • Iron 4.5mg
  • Sodium 794mg
  • Calcium 194mg

How to Make It

Step 1

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

Step 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).

Step 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

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Ratings & Reviews

Awesome!

promogal
August 04, 2015
First time making risotto and this was so so so good! I would suggest it to anyone!

MrHungry's Review

1CouplesKitchen
August 22, 2014
My first time making a risotto and this one was perfect. my wife and I along with a couple of friends made quick work at cleaning our plates.

mellooney's Review

mellooney
October 08, 2013
N/A

1CouplesKitchen's Review

EmaBB
March 06, 2013
This was very easy to make, and pretty quick as far as risottos go. We increased the amount of dill to 1 1/2 tbsps, and the garlic to 4 cloves. We also added some crushed red pepper flakes. If you aren't watching calories or fat, it'd be great to add some more feta. You can read our full review with pictures at One Couple's Kitchen.

promogal's Review

MrHungry
April 11, 2012
3 1/2 Stars - pretty good. Not sure if I'd make it again.