Shrimp & Asparagus Risotto
Shrimp & Asparagus Risotto
Servings
2servings
Servings
2servings
Ingredients
Instructions
  1. In a medium stock-pot, bring the chicken broth to a boil and then turn off the heat, cover to keep warm.
  2. Head the olive oil in a large skillet over medium heat, add the shallot and saute until softened. Add the garlic and saute until fragrant.
  3. Add the arborio rice and stir to coat in the olive oil and cook for about 1 minute.
  4. Add in ½ cup warm chicken stock and stir gently until nearly absorbed.
  5. Continue to add in chicken stock ½ cup at a time allowing the rice to absorb the liquid between each turn.
  6. At about the halfway point of the liquid addition, add in the asparagus and the shrimp.
  7. Once all the liquid has been used and the shrimp is cooked and has reached a minimum internal temperature of 165 Degrees F, remove from heat.
  8. Stir in the parmesan cheese and pepper. Serve.
Recipe Notes

Shrimp and Asparagus Risotto - C2 Nutrition Facts Serving size 4 oz shrimp + half risotto (583g) 2 Amount per serving Calories 510 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 175 mg 58 % Sodium 570 mg 25 % Total Carbohydrate 68 g 25 % Dietary Fiber 5 g 18 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 36 g Vitamin D 0 mcg 0 % Calcium 200 mg 15 % Iron 2.6 mg 15 % Potassium 700 mg 15 %