Fish

Asparagus, Mushroom, and Shrimp Risotto is for Dinner.

Asparagus, Mushroom, and Shrimp Risotto takes 10 minutes to prepare.

Asparagus, Mushroom, and Shrimp Risotto takes 25 minutes to cook.

Asparagus, Mushroom, and Shrimp Risotto makes 4 servings.

The ingredients for Asparagus, Mushroom, and Shrimp Risotto are:

1.5 cups dry Arborio Rice
8 oz Baby Portobella Mushrooms, Chopped
2.5 Cups Chopped Fresh Asparagus
6 ounces cooked shrimp, cut into bite size pieces
1/4 Cup Finely chopped onion
3 Cloves minced garlic
1 Tbsp EVOO
1 Tbsp unsalted Butter
4 cups homemade chicken or vegetable stock
Salt & Pepper to taste

Here is how you make Asparagus, Mushroom, and Shrimp Risotto:

Warm stock in a pot on the stove. In a separate pot, add onion, mushrooms, and EVOO and saute on medium until onions are translucent, about 5 minutes. Add butter, rice, and minced garlic. Saute until rice has a shiny appearance, about 5 minutes. Add one cup of chicken stock, reduce heat to somewhere between low and medium. You don't want to boil the rice. Continue stirring until all of the liquid is gone, adding one cup of stock at a time, when all of the liquid is absorbed by rice. After you add the last cup of stock to the rice, boil the asparagus in salted water, just until tender, about 3 minutes. Add the asparagus and shrimp to the rice mixture once the last bit of liquid is absorbed. Remove from heat and toss together. Serving Size:?Makes 4 servings; 1.5 cups per serving

The nutritional information for Asparagus, Mushroom, and Shrimp Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 462.8

• Total Fat: 10.1 g
• Cholesterol: 97.8 mg
• Sodium: 443.4 mg
• Total Carbs: 69.7 g
• Dietary Fiber: 3.4 g
• Protein: 23.4 g