Asparagus and Shrimp Risotto

15 Reviews
87% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 20 min
400 calories/serving

Ingredients

1/2 onions, finely chopped 100 g
10 asparagus, average size, cut into 1 cm pieces 200 g
1 1/2 cup chicken broth 375 mL
4 tsp olive oil 20 mL
3/4 cup arborio rice 150 g
20 shrimp, small size, cooked 110 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion. Clean the asparagus then cut it into small pieces (about 1 cm).
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Heat the oil in a large skillet or saucepan. Sauté the onion 2-3 min, until it becomes translucent. Add the rice and asparagus. Cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente.
  5. Meanwhile, 3 or 4 min before the end of the risotto cooking, heat the shrimp in a small pot of boiling water. Drain the shrimp then add to the risotto. Remove the risotto pan from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Serve.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

400

Fat

7 g

11 %

Saturated 1.1 g
+ Trans 0 g

6 %

Cholesterol

110 mg

Sodium

130 mg

5 %

Carbohydrate

68 g

23 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

65 g

Protein

19 g

Vitamin A

14 %

Vitamin C

14 %

Calcium

6 %

Iron

30 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Iron, Selenium, Vitamin B12, Vitamin E, Vitamin K, Zinc
Good source of  :
Copper, Folacin, Magnesium, Niacin, Phosphorus, Potassium, Vitamin B1
Source of  :
Calcium, Fibre, Manganese, Vitamin A, Vitamin B2, Vitamin B6, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 1 ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

15 Reviews (14 with rating only) 87% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
april 18, 2014 | I would make this recipe again

Did not know I could make it as easily. And it is a great rissotto.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.