Garlic Shrimp and Asparagus Risotto

1. 1

   Pour the chicken broth into a pot and bring it to a simmer over medium-low heat.

2. 2

   Meanwhile, heat olive oil in a large saucepan over medium heat. Cook and stir the onion and garlic in the hot oil until slightly softened, about 2 minutes. Add the Arborio rice and cook, stirring often, until coated with oil, about 4 minutes.

3. 3

   Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice absorbs the broth, about 2 minutes. Repeat this step 4 more times, stirring constantly, until the rice is creamy and tender yet slightly firm, about 15 minutes.

4. 4

   Stir the shrimp and asparagus into the remaining hot broth. Cook until the shrimp turns pink, 2 to 3 minutes. Remove the broth from the heat.

5. 5

   Use a slotted spoon to move the shrimp and asparagus to the rice; cook and stir for 1 minute. Stir the Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove the rice from the heat. Season with salt and pepper. Sprinkle parsley over each serving.

• Calories 924.49 kcal High
• Protein 46.56 g Good Source
• Carbs 129.94 g Moderate
• Total Fat 23.18 g High
• Saturated Fat 10.33 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 234.38 mg High
• Sodium 1178.61 mg High
• Fiber 7.55 g Good Source
• Sugar 2.85 g Moderate
• Added Sugar 0.07 g Low Source
• Calcium 316.11 mg Good Source
• Iron 10.33 mg Good Source
• Potassium 829.78 mg Moderate
• Vitamin A 76.1 mcg_rae Low Source
• Vitamin C 15.63 mg Moderate
• Vitamin D 0.07 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Gluten
• Garlic 🧄
• Onions 🧅