Shrimp Risotto with Asparagus

Mar 14

total time: 45 minutes

Servings: 4

2 tablespoons olive oil
1/2 medium onion finely chopped
1 cup rice You can use regular long grain rice for this risotto. It's also OK if you want to use the traditional arborio rice instead.
2 cups chicken broth
1/4 cup white wine
1 pound asparagus ends trimmed off, then cut into 1 inch pieces
8 ounces sugar snap peas
1/2 cup parmesean cheese grated
1 pound shrimp peeled and deveined
2 cloves garlic chopped
1 teaspoon lemon zest grated

Heat 1 tablespoon oil in a large saucepan over medium heat.
Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes.
Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes.
Reduce heat to medium-low. Add wine and cook, stirring, until absorbed, about 1 minute.
Add ½ cup broth and cook, stirring frequently and letting all the liquid absorb before adding another ½ cup, until the rice begins to soften, about 15 minutes.
Stir in asparagus and snap peas. Repeat with the remaining 1 cup broth, ½ cup at a time, until the rice is tender and the vegetables are tender-crisp, about 15 minutes more. (while this is cooking, go ahead and start the shrimp)
Remove from heat. Stir in Parmesan. Season with salt and pepper to taste.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest and cook until fragrant, about 30-60 seconds. Season with salt and pepper. Serve the risotto topped with the shrimp.

Calories: 300 kcal | Carbohydrates: 43 g

Dinner

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