Asparagus and Shrimp Risotto

Asparagus and Shrimp Risotto

2 servings
Preparation 10 min
Cooking 20 min

280 calories per serving 


Ingredients

1/4 onions, finely chopped   50 g
8 asparagus, average size, cut into 1 cm pieces   160 g
1 cup chicken broth   250 mL
4 tsp olive oil   20 mL
9 tbsp arborio rice   100 g
14 shrimp, small size, cooked   80 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

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

Nutrition Facts

per 1 serving (180g)

Amount

% DV*

* DV = Daily Value

Calories

280

Fat

7 g

11 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

75 mg

Sodium

90 mg

4 %

Carbohydrate

45 g

15 %

Fibre

2 g

9 %

Sugars

2 g

Protein

13 g

Vitamin A

10 %

Vitamin C

10 %

Calcium

4 %

Iron

20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info

Claims

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

More info


This recipe is in the following categories: Rice/Grain | Vegetables | First courses/Appetizers | Artery-healthy | Diabetes-friendly | Halal | Heart-healthy | High Iron | Low Saturated Fat | Low Sodium | Italian

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