Greek Shrimp and Asparagus Risotto |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this recipe from Cooking Light. The flavor comes alive with fresh dill and lemon juice Ingredients:
3 cups chicken broth |
1 cup water |
2 teaspoons olive oil |
2 3/4 cups sweet onions (about 2 medium) |
1 cup arborio rice |
2 garlic cloves, minced |
1 3/4 cups asparagus, sliced (about 8 ounces) |
1 lb shrimp, peeled, devined and chopped into 1-inch pieces |
2 ounces feta cheese, crumbled (1/2 cup) |
1 tablespoon dill, chopped |
2 tablespoons fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
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).
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.
4. Note: The first time I tried this recipe, I found that the asparagus was not quite cooked, so I now microwaved it for about 1 minute, then added it to the rice mixture.
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