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.
- Finely chop the onion. Clean the asparagus then cut it into small pieces (about 1 cm).
- 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).
- 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.
- Cook the risotto, using the warmed broth until the rice is creamy but still al dente.
- 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 (260g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¾||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Calcium, Fibre, Manganese, Vitamin A, Vitamin B2, Vitamin B6, Vitamin C
- Good source of :
- Copper, Folacin, Magnesium, Niacin, Phosphorus, Potassium, Vitamin B1
- Excellent source of :
- Iron, Selenium, Vitamin B12, Vitamin E, Vitamin K, Zinc
- Diet-related health claims :
|Meat and Alternatives||1 ½|
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Top ReviewsView All Reviews
CharlieTrotterapril 18, 2014 | I would make this recipe again
Did not know I could make it as easily. And it is a great rissotto.