Rating: 4.5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 2002

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Recipe Summary

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

Ingredient Checklist

Directions

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

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

  • 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.

Nutrition Facts

443 calories; calories from fat 20%; fat 6.8g; saturated fat 2.2g; mono fat 2.5g; poly fat 1.7g; protein 19.9g; carbohydrates 20g; fiber 3.9g; cholesterol 32mg; iron 2.6mg; sodium 469mg; calcium 70mg.
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