Celebrate spring with a creamy bowl of shrimp and asparagus risotto. Bonus that one generous serving is less than 400 calories!
Course: Main Course
Keyword: Asparagus, Risotto, Shrimp, Spring
8cupslow-sodium chicken or vegetable brothnote you may not use all of it
1lbuncooked shrimppeeled and de-veined
1lbthin asparagus spearstough ends trimmed and cut into 2”-long pieces
4ozdry white wine
½cupfreshly grated Romano cheese
Salt to taste
Red pepper flakes for serving
Place broth in a large saucepan over medium-high heat and bring to a boil. Once boiling, reduce heat to a simmer and maintain over low heat throughout cooking.
In a large heavy saucepan, such as a dutch oven or cast iron skillet, place 1 tablespoon of butter and heat over medium. Once butter has melted, add shrimp. Cook until shrimp are pink on one side, flip, and continue cooking until pink and cooked through. Place cooked shrimp in bowl and set aside.
Next, add asparagus to the hot pan and cook until asparagus is charred, but not soft, about 2-3 minutes. Remove asparagus from pan and set aside for later.
After removing the asparagus, place shallots and rice in the hot skillet. Pour wine over rice and stir until wine is fully absorbed.
Add a ladleful of the simmering broth to the rice and stir continuously. Once broth is absorbed, add another ladle. Continue this process until the rice is creamy and tender (but still slightly firm in the center). It usually takes me about 20-25 minutes, but can take up to 30 minutes. Note you may not end up using all the broth. Add the slightly charred asparagus and cooked shrimp to the pan with the last one or two ladles of broth.
Once all the liquid has been absorbed from the last ladle of broth, remove pan from heat and stir in lemon juice, Romano cheese, and salt (if needed).
Serve risotto with red pepper flakes, extra lemon juice, salt, and pepper all on the side. Enjoy!
Nutrition for 1/6 of recipe: 390 calories, 2 g saturated fat, 61 g carbohydrate, 2 g fiber, 6 g sugar, 27 g protein
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