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Photo: Dera Burreson
Active Time:45 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:4
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided½medium onion, finely chopped⅔cupquick-cooking wild rice blend (see Tip)¼cupdry white wine2cupslow-sodium chicken broth, divided1poundasparagus, trimmed and cut into 1-inch pieces8ouncessugar snap peas, trimmed and halved½cupgrated Parmesan cheese½teaspoonsalt, divided½teaspoonground pepper, divided1poundpeeled and deveined raw shrimp (21-30 per pound)2clovesgarlic, chopped1teaspoongrated lemon zest
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
½medium onion, finely chopped
⅔cupquick-cooking wild rice blend (see Tip)
¼cupdry white wine
2cupslow-sodium chicken broth, divided
1poundasparagus, trimmed and cut into 1-inch pieces
8ouncessugar snap peas, trimmed and halved
½cupgrated Parmesan cheese
½teaspoonsalt, divided
½teaspoonground pepper, divided
1poundpeeled and deveined raw shrimp (21-30 per pound)
2clovesgarlic, chopped
1teaspoongrated lemon zest
DirectionsHeat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Reduce heat to medium-low. Add wine and cook, stirring, until absorbed, about 1 minute. Add ½ cup broth and cook, stirring frequently and letting all the liquid absorb before adding another ½ cup, until the rice begins to soften, about 15 minutes. Stir in asparagus and snap peas. Repeat with the remaining 1 cup broth, ½ cup at a time, until the rice is tender and the vegetables are tender-crisp, about 15 minutes more. Remove from heat. Stir in Parmesan and ¼ teaspoon each salt and pepper.Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest and the remaining ¼ teaspoon each salt and pepper and cook, stirring, until fragrant, about 1 minute. Serve the risotto topped with the shrimp.TipThe key to cooking whole-grain risotto in a jiff is choosing a quick-cooking rice blend. We like to add variety with a mix of white, brown, red and wild rice. Check the package before you buy and pick a blend that cooks in 30 minutes or less.Originally appeared: EatingWell Magazine, March 2021
Directions
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Reduce heat to medium-low. Add wine and cook, stirring, until absorbed, about 1 minute. Add ½ cup broth and cook, stirring frequently and letting all the liquid absorb before adding another ½ cup, until the rice begins to soften, about 15 minutes. Stir in asparagus and snap peas. Repeat with the remaining 1 cup broth, ½ cup at a time, until the rice is tender and the vegetables are tender-crisp, about 15 minutes more. Remove from heat. Stir in Parmesan and ¼ teaspoon each salt and pepper.Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest and the remaining ¼ teaspoon each salt and pepper and cook, stirring, until fragrant, about 1 minute. Serve the risotto topped with the shrimp.TipThe key to cooking whole-grain risotto in a jiff is choosing a quick-cooking rice blend. We like to add variety with a mix of white, brown, red and wild rice. Check the package before you buy and pick a blend that cooks in 30 minutes or less.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Reduce heat to medium-low. Add wine and cook, stirring, until absorbed, about 1 minute. Add ½ cup broth and cook, stirring frequently and letting all the liquid absorb before adding another ½ cup, until the rice begins to soften, about 15 minutes. Stir in asparagus and snap peas. Repeat with the remaining 1 cup broth, ½ cup at a time, until the rice is tender and the vegetables are tender-crisp, about 15 minutes more. Remove from heat. Stir in Parmesan and ¼ teaspoon each salt and pepper.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest and the remaining ¼ teaspoon each salt and pepper and cook, stirring, until fragrant, about 1 minute. Serve the risotto topped with the shrimp.
Tip
The key to cooking whole-grain risotto in a jiff is choosing a quick-cooking rice blend. We like to add variety with a mix of white, brown, red and wild rice. Check the package before you buy and pick a blend that cooks in 30 minutes or less.
Originally appeared: EatingWell Magazine, March 2021
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Nutrition Facts(per serving)385Calories12gFat35gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
