Shrimp and Asparagus Risotto
| Number of portions: 4 | Prep time: 10 minutes | Total time: 50 minutes |
Ingredients
- 4 cups (1 L) no sodium added chicken broth
- 1 lb peeled and deveined shrimp, frozen and thawed or fresh
- 1 tbsp unsalted butter
- 1 tbsp (15 mL) canola oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice, uncooked
- ½ cup (125 mL) dry white wine
- 1 lb (454 g) asparagus, woody ends trimmed and cut into 1-inch (2.5 cm) pieces
- ¼ cup goat cheese
- 2 tbsp fresh Parmesan cheese, grated
- ¼ cup fresh basil, chopped
- ½ tsp black pepper
- 1 lemon, zest and juice
Directions
- Bring the broth to a simmer in a medium pot.
- Add the shrimp; cover and simmer over medium heat until just cooked, about 2 minutes. Transfer the shrimp to a plate to cool.
- Cover the broth and keep it at a gentle simmer.
- Heat butter and oil in a medium skillet over medium heat.
- Add the onion and cook approximately 4 minutes or until softened.
- Add the garlic and cook for 1 minute more.
- Stir in rice and cook for a couple minutes to toast the rice.
- Pour in the wine and simmer until almost evaporated, approximately 3 minutes.
- Add the asparagus and 1 cup of the broth and cook, stirring constantly, until it is absorbed.
- Continue to add the broth, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, approximately 25 minutes total.
- Once the rice is cooked, stir in the goat cheese and shrimp.
- Remove the risotto from the heat and stir in the Parmesan, basil, black pepper, lemon zest and lemon juice.
| Nutrient | Per portion |
| Calories | 450 kcal |
| Protein | 33 g |
| Carbohydrates | 43 g |
| Fat | 12 g |
| Fibre | 5 g |
| Sodium | 259 mg |