Shrimp Risotto with Asparagus
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.
EatingWell Magazine, March 2021
Gallery
Credit: Dera Burreson
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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.
Nutrition Facts
Serving Size:
1½ cups Per Serving:
385 calories; fat 12g; cholesterol 191mg; sodium 652mg; carbohydrates 35g; dietary fiber 4g; protein 34g; sugars 4g; saturated fat 3g; vitamin a iu 763IU.