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Description
Original recipe link: http://www.keyingredient.com/recipes/7856240/asparaguspeaand saffronrisottowithshrimp/
Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 clove garlic (minced)
- 1 shallot (small, chopped finely)
- 1 cup carnaroli (or arborio rice)
- 1/2 cup dry white wine (I use Sauvignon Blanc)
- 1 saffron (healthy pinch of, *, about 3⁄4 teaspoon)
- 2 1/2 cups chicken stock
- 1 lemon
- 1 tsp. lemon zest
- 1/3 cup Parmigiano Reggiano (grated)
- 1 cup fresh asparagus (34 spears, cut into quarterinch pieces)
- Parmigiano Reggiano (grated, for garnish lemon zest for garnish, optional)
- 1/4 tsp. tumeric (can be used in place of saffron, less expensive and adds a pretty color)
- 1/2 cup frozen peas (don't thaw salt, to taste)
- 5 shrimp tails (large raw, removed, optional)
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Directions
- 1. If using shrimp, use 2-3 large pieces per serving. Remove the tail, place in a small bowl and drizzle with a little olive oil, a splash of white wine, a squeeze of lemon juice, one small clove of freshly minced garlic, and a little salt and pepper and set aside.
- Heat chicken stock in medium saucepan.
- In a separate saucepan, heat garlic and and shallots in olive oil over mediumlow heat, stirring frequently, until fragrant.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium430mg18% |
| Potassium460mg13% |
| Protein15g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C50% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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