|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|
|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.
- 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 (180g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1||serving|
|Grain Products :||1 ½||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- 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
|Meat and Alternatives||1|