Greek Shrimp and Asparagus Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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 |
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.
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