Celebrate spring with a creamy bowl of shrimp and asparagus risotto. Bonus that one generous serving is less than 400 calories!
This meal started the way all meals should – around a bottle of wine. My dad had bought two bottles of this delicious, buttery chardonnay back in February for one of our weekly dinners. While it’s true I love my wine, I usually don’t get possessive over it. However, when Bry went to pour himself a generous second glass while I was still working on my first, I gave him a serious death-glare thinking he was going to finish the bottle. While I still got a (small) second glass, I had been waiting for the right time to ask my dad to open up the second bottle. Enter in Easter dinner.
Since Bry and I traveled back to Connecticut to spend Easter with his mom, we did an early Easter dinner with my parents before we left. While I offered to cook, I had one request of my parents: bring that really good bottle of chardonnay. Once they agreed, I started thinking up recipes that would pair well with the wine, while still being Spring-like for Easter.
Let me tell you, this risotto knocked it out of the park! I would almost dare to say that it gave the chardonnay serious competition for being the tastiest thing on the table. Yes there’s a lot of stirring when making risotto, but other than that it’s such a simple dish to make that tastes decadent and impressive.
While I’m not a fan of calorie counting, I am seriously impressed with the stats of this risotto! Less than 400 calories/serving and it’s still so creamy and delicious! I can assure you that this is now my go-to meal for impressing guests and hope it’ll be yours as well.
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.
So here’s a toast to a family-favorite recipe in the making!
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