Celebrate spring with a creamy, yet healthy bowl of shrimp and asparagus risotto. It’s a healthier twist on an impressive classic.
This meal started the way all meals should – around a bottle of wine.
I was searching for the perfect recipe to pair with a nice bottle of chardonnay. And while there are plenty of chicken dishes I could’ve gone with, I wanted something a little more special.
Risotto is a meal that tastes extra indulgent, yet is surprisingly simple to make.
With just a few ingredient swaps, let me show you how you can make an irresistibly creamy and flavorful shrimp risotto with fewer calories.
One note on the shrimp: unless you live near the ocean where you truly can buy fresh shrimp, I highly recommend buying a bag of frozen, uncooked shrimp rather than the stuff at the counter.
When you buy frozen shrimp, it’ll only be thawed one time, which is when you go to thaw it.
But when you get thawed shrimp from the counter, it’s usually been frozen and thawed a couple times.
Plus, I often find that frozen shrimp is cheaper.
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