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Shrimp Risotto with Spinach and Asparagus
GIVE IT SOME THYME17Ingredients
75Minutes
830Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 cups chicken stock
- 2 lb. shrimp (large raw, 21-25 count, peeled and deveined, tails removed)
- 1/2 lb. asparagus spears (medium, trimmed of woody ends)
- 2 Tbsp. olive oil
- 1 onion (large, chopped, about 2 cups)
- 6 garlic cloves (minced, about 2 tablespoons)
- 1 1/2 cups arborio rice
- 3/4 cup dry white wine
- 1 bay leaf
- 1 cup frozen corn (fresh or thawed)
- 5 oz. baby spinach leaves (fresh)
- 2 fresh basil (packed tablespoons, thinly sliced)
- 2 tsp. fresh thyme leaves
- 1 lemon
- 1/3 cup Parmesan cheese (freshly grated)
- salt
- pepper
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NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories830Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol360mg120% |
| Sodium1190mg50% |
| Potassium1210mg35% |
| Protein67g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate93g31% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A25% |
| Vitamin C60% |
| Calcium30% |
| Iron60% |
* 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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