Healthy Recipes Healthy Main Dish Recipes Healthy Grain Main Dish Recipes Healthy Risotto Recipes Shrimp Risotto with Asparagus Be the first to rate & review! Asparagus, snap peas and a touch of lemon zest bring fresh spring flavor to this riff on classic risotto made with a whole-grain rice blend. By Devon O'Brien Devon O'Brien Instagram As EatingWell's former Senior Food Editor, Devon handled all things weeknight dinner and fast meal solutions. She also worked in the EatingWell Test Kitchen developing and testing recipes and shooting how-to videos. In her current position at Allrecipes, she's focused on all the hottest food trends, new products and ideas and best hacks pertaining to cooking. EatingWell's Editorial Guidelines Published on January 26, 2021 Print Rate It Share Share Tweet Pin Email Photo: Dera Burreson Active Time: 45 mins Total Time: 45 mins Servings: 4 Nutrition Profile: Dairy-Free Egg Free Gluten-Free Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 2 tablespoons extra-virgin olive oil, divided ½ medium onion, finely chopped ⅔ cup quick-cooking wild rice blend (see Tip) ¼ cup dry white wine 2 cups low-sodium chicken broth, divided 1 pound asparagus, trimmed and cut into 1-inch pieces 8 ounces sugar snap peas, trimmed and halved ½ cup grated Parmesan cheese ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 1 pound peeled and deveined raw shrimp (21-30 per pound) 2 cloves garlic, chopped 1 teaspoon grated lemon zest Directions Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Reduce heat to medium-low. Add wine and cook, stirring, until absorbed, about 1 minute. Add ½ cup broth and cook, stirring frequently and letting all the liquid absorb before adding another ½ cup, until the rice begins to soften, about 15 minutes. Stir in asparagus and snap peas. Repeat with the remaining 1 cup broth, ½ cup at a time, until the rice is tender and the vegetables are tender-crisp, about 15 minutes more. Remove from heat. Stir in Parmesan and ¼ teaspoon each salt and pepper. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest and the remaining ¼ teaspoon each salt and pepper and cook, stirring, until fragrant, about 1 minute. Serve the risotto topped with the shrimp. Tip The key to cooking whole-grain risotto in a jiff is choosing a quick-cooking rice blend. We like to add variety with a mix of white, brown, red and wild rice. Check the package before you buy and pick a blend that cooks in 30 minutes or less. Rate it Print Nutrition Facts (per serving) 385 Calories 12g Fat 35g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1½ cups Calories 385 % Daily Value * Total Carbohydrate 35g 13% Dietary Fiber 4g 14% Total Sugars 4g Protein 34g 68% Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 191mg 64% Vitamin A 763IU 15% Sodium 652mg 28% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved