Greek Shrimp and Asparagus Risotto

Greek Shrimp and Asparagus Risotto
Photo by Randy Mayor

Ingredients

  • 1 cup water
  • 3 cups fat-free, less-sodium chicken broth
  • 1 cup Arborio rice
  • 1 ¾ cups (1/2-inch) slices asparagus (about 8 ounces)
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons olive oil
  • 2 ¾ cups chopped Vidalia or other sweet onion (about 2 medium)
  • + 6 more ingredients
    • 1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
    • 2 tablespoons fresh lemon juice
    • ½ cup (2 ounces) crumbled feta cheese
    • 1/8 teaspoon freshly ground black pepper
    • ¼ teaspoon salt
    • 2 garlic cloves, minced

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...

View full recipe at My Recipes

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