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Spring Vegetable Risotto With Shrimp Recipe

Spring Vegetable Risotto With Shrimp Recipe

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Ingredients:

Serving

Directions:

In a 2 quart saucepan, heat broth, water and wine to boiling on high. When boiling, add asparagus and cook 2 minutes. With slotted spoon, remove asparagus to small bowl; set aside.
Meanwhile, in microwave safe 4 quart bowl or casserole, combine oil, onion, and carrot. Cook uncovered in Microwave on high for 3 minutes or until vegetables begin to soften. Add rice and stir to coat with oil; cook, uncovered on High 1 minute.
Stir hot broth mixture into rice mixture. Cover bowl with vented plastic wrap, and cook in microwave on medium 15 minutes or until most of liquid is absorbed and rice is tender but firm, stirring halfway through cooking.
Add shrimp, frozen peas, and cooked asparagus; cover and cook in microwave on High 3-4 minutes longer or just until shrimp lose their pink color throughout. Do not overcook; mixture will look loose and soupy but will thicken to the proper creamy consistency after cooking.
Stir in lemon juice, parsley and 1/4 teaspoon each of salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	588.8 Kcal (2465 kJ)
Calories from fat	157.4 Kcal
		% Daily Value*
Total Fat	17.49g	27%
Cholesterol	43.84mg	15%
Sodium	1478.07mg	62%
Potassium	365.68mg	8%
Total Carbs	83.27g	28%
Sugars	3.2g	13%
Dietary Fiber	3.97g	16%
Protein	13.68g	27%
Vitamin C	21.1mg	35%
Vitamin A	0.1mg	3%
Iron	2mg	11%
Calcium	58.9mg	6%

Amount Per 100 g
Calories	126.73 Kcal (531 kJ)
Calories from fat	33.88 Kcal
		% Daily Value*
Total Fat	3.76g	27%
Cholesterol	9.44mg	15%
Sodium	318.12mg	62%
Potassium	78.7mg	8%
Total Carbs	17.92g	28%
Sugars	0.69g	13%
Dietary Fiber	0.86g	16%
Protein	2.94g	27%
Vitamin C	4.5mg	35%
Iron	0.4mg	11%
Calcium	12.7mg	6%

* 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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