Spring Vegetable Risotto with Shrimp

prep time:: 10 minutes
total time:: 35 minutes

Makes 10 cups

Rachel

ingredients

4 cups chicken broth
1 1/4 cup water
1/2 cup dry white wine
8 ounces asparagus (cut into 1-inch pieces)
1 Tbsp. olive oil
1 small onion (finely chopped)
2 cups arborio or carnaroli rice
1 pound shrimp (shelled and deveined)
1 cup frozen peas
2 tbsp. fresh lemon juice
1 tbsp. fresh parsley or basil leaves (chopped
Salt
Pepper

directions

1
In 2-quart saucepan, heat broth, water, and wine to boiling on high. When boiling, add asparagus and cook 2 minutes. With slotted spoon, remove asparagus to small bowl; set aside.
2
Meanwhile, in microwave-safe 4-quart bowl or casserole, combine oil, onion, and carrot. Cook, uncovered, in microwave on High 3 minutes or until vegetables begin to soften. Add rice and stir to coat with oil; cook, uncovered, on High 1 minute.
3
Stir hot broth mixture into rice mixture. Cover bowl with vented plastic wrap, and cook in microwave on Medium (50% power) 15 minutes or until most of liquid is absorbed and rice is tender but still firm, stirring halfway through cooking.
4
Add shrimp, frozen peas, and cooked asparagus; cover and cook in microwave on High 3 to 4 minutes longer or just until shrimp lose their pink color throughout. Do not overcook; mixture will look loose and soupy but will thicken to the proper creamy consistency after cooking.
5
Stir in lemon juice, parsley, and 1/4 teaspoon each salt and freshly ground black pepper.

notes

Nutritional Information (per serving) Calories 425 Total Fat 4g Saturated Fat 1g Cholesterol 115mg Sodium 545mg Total Carbohydrate 67g Dietary Fiber 3g Sugars -- Protein 24g Calcium --

Source: Good Housekeeing