Recipe courtesy of Barbara Kafka
Shrimp and Spring Vegetable Risotto
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 253
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 59
- Sodium
- 567
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
Ingredients
3 tablespoons unsalted butter
3 tablespoons fruity olive oil
1/2 cup chopped scallion (white part only)
2 celery stalks, peeled and chopped
1/2 cup (packed) chopped flat-leaf parsley
2 cups ambra rice
4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth
3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths
1 pound medium shrimp, peeled, deveined and cut in half crosswise
3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water
1 to 2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallion (green part only)
1/2 cup freshly grated Parmesan cheese
Directions
- In microwave oven heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent for 3 minutes. Add scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100 percent for 4 minutes.
- Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Add asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more.
- Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve.