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Couscous Risotto with Shrimp, Asparagus and Peas Recipe

Couscous Risotto with Shrimp, Asparagus and Peas Recipe

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Couscous Risotto with Shrimp, Asparagus and Peas

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Ingredients

Count

Nutrition

845

Calories

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Ingredients:

Serving

1 1/2 cups frozen green peas
24 asparagus spears (about 12 oz), trimmed , cut into 1-inch pieces
3 medium carrots, peeled , cut into matchstick-size strips
3 oz snow peas, trimmed, cut diagonally in half
6 tbsp olive oil
32 uncooked large shrimp, peeled, deveined
1 onion, chopped
1/2 cup chopped shallots
4 cups uncooked israeli couscous
1 lb plum tomatoes (about 8), seeded, chopped
2 cups dry white wine
2 cups vegetable stock
1 cup whipping cream
1 cup freshly grated parmesan cheese (about 3 oz)
3 tbsp unsalted butter
2 tbsp chopped fresh italian parsley

Directions:

Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.)
Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and sauté until soft, about 5 minutes. Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes. Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minutes.
Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	844.78 Kcal (3537 kJ)
Calories from fat	377.39 Kcal
		% Daily Value*
Total Fat	41.93g	65%
Cholesterol	78.54mg	26%
Sodium	10661.3mg	444%
Potassium	519.53mg	11%
Total Carbs	84.69g	28%
Sugars	8.11g	32%
Dietary Fiber	5.35g	21%
Protein	15.11g	30%
Vitamin C	19.6mg	33%
Vitamin A	0.3mg	9%
Iron	2.3mg	13%
Calcium	212.4mg	21%

Amount Per 100 g
Calories	159.37 Kcal (667 kJ)
Calories from fat	71.2 Kcal
		% Daily Value*
Total Fat	7.91g	65%
Cholesterol	14.82mg	26%
Sodium	2011.34mg	444%
Potassium	98.01mg	11%
Total Carbs	15.98g	28%
Sugars	1.53g	32%
Dietary Fiber	1.01g	21%
Protein	2.85g	30%
Vitamin C	3.7mg	33%
Vitamin A	0.1mg	9%
Iron	0.4mg	13%
Calcium	40.1mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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