Risotto with Shrimp and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Cook asparagus in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.
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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