Risotto with Shrimp and Asparagus

9 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 1/4 cups)
April 2002
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 443
  • Caloriesfromfat 20%
  • Fat 6.8g
  • Satfat 2.2g
  • Monofat 2.5g
  • Polyfat 1.7g
  • Protein 19.9g
  • Carbohydrate 20g
  • Fiber 3.9g
  • Cholesterol 32mg
  • Iron 2.6mg
  • Sodium 469mg
  • Calcium 70mg

How to Make It

Step 1

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

Step 2

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

Step 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.

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Ratings & Reviews

DeniseDC's Review

velinas
May 30, 2013
This recipe is fast and delicious. Not a diet breaker either!

DeanneA's Review

JJillO
April 15, 2013
N/A

JJillO's Review

DeanneA
February 12, 2013
This was restaurant-quality risotto!! I made the recipe as-is, although I forgot the butter at the end. It was amazing and other than the time to make it, was very easy. Definitely will make again for guests!!

JessieGeorges's Review

DebMj1
April 28, 2012
My husband and I are foodies and have made many risottos. This was one of our favorites. The only substitution I used was veggie broth instead of chicken broth. I also used a mix of green and purple asparagus from our garden. For a lighter risotto, this was unbelievably delicious!

DebMj1's Review

JessieGeorges
October 31, 2009
This is an excellent risotto. I sub a dry white wine for the vermouth and it's perfect. Do NOT overcook the shrimp. The 4 minutes called for in the recipe is perfect. Restaurant quality risotto that you'll be proud to serve to guests.

CherylR1954's Review

CherylR1954
May 25, 2009
This was my first attempt at risotto and though I think that I could have cooked the rice a little longer, I thought this was an exceptional recipe. I made it exactly as printed and would serve it to guests without hesitation. There is a lot of stirring, but that's what risotto's about.

velinas's Review

DeniseDC
November 06, 2008
This is a great comfort food recipe. Be aware that it is time consuming. I cooked it according to recipe. My husband really loved it. I served it with a Arugula, mandarin, and tomato salad, with Italian dressing (olive oil, balsamic vinegar).
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