Risotto with Shrimp and Asparagus

prep time:: 20 min

Serving size: 4

ingredients

1 lbs shrimp
1 tbsp butter
1/8 C white wine
4 tbsp butter
1 onion -- chopped
1 1/2 cloves garlic
1 bundle asparagus -- chopped
1 C arborio rice
1 can chicken broth
3/4 C white wine
salt -- to taste
black pepper -- to taste
1/4 C milk
1/8 C parmesan cheese

directions

Sauté shrimp with 1 tablespoon of butter and 1/8 cup of white wine. Set aside. In a separate pot, sauté onion in 4 tablespoons of butter for about 5 minutes. Add in the garlic and asparagus and sauté until tender. Add in arborio rice for 2 minutes. Add in the broth and soak in slowly. Add remainder of wine, salt and pepper, milk and parmesan cheese.

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Per Serving (excluding unknown items): 494 Calories; 18g Fat (35.9% calories from fat); 30g Protein; 42g Carbohydrate; 1g Dietary Fiber; 215mg Cholesterol; 571mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Karen Smith