Greek Shrimp and Asparagus Risotto
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jackie Mills, MS, RD
If you don't have dill on hand, chopped fresh flat-leaf parsley or chives will also work in this dish.
Ingredients
3 cups fat-free, lower-sodium chicken broth {Check for Gluten}
1 cup water
2 teaspoons olive oil
2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
1 cup Arborio rice or other medium-grain rice
2 garlic cloves, minced
1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Fennel Salad
Instructions
Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
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).
Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment