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LC Wild Rice Risotto with Shrimp & Spring Vegetables by

Ingredients

2 T EVOO
1/2 medium onion, finely chopped
2/3 c quick cooking wild rice blend
1/4 dry white wine
2 c low sodium chicken broth
1 pound asparagus, trimmed and cut into 1 inch pieces
8 oz. sugar snap peas, trimmed and halved
1/2 c grated Parmesan
1/2 t salt
1/2 t pepper
1 pound peeled, deveined raw shrimp (apr. 21- 30 shrimp)
2 cloves garlic, minced
1 t lemon zest

Instructions

Heat 1 T oil in a large saucepan over medium heat. Add onion and cook until soft, 2 to 3 minutes. Add rice and cook until lightly toasted, 1 to 2 minutes. Reduce heat to medium low. Add wine and cook until absorbed, about 1 minute. Add 1/2 c broth and cook, stirring constantly, until absorbed. Add another 1/2 c broth, and stir until the rice begins to soften and broth is absorbed, 15 minutes. Stir in asparagus and peas. Add last cup of broth 1/2 c at a time as before until the rice is tender and vegetables are tender-crisp, about 15 minutes more. Remove from heat. Stir in Parmesan and 1/4 t salt and pepper.

Meanwhile, heat remaining T oil in large skillet over medium high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest, and remaining 1/4 t salt and pepper and cook, stirring, until fragrant, about 1 minute. Serve risotto topped with shrimp.

Servings: 4

Serving Size: 1.5 c

Nutrition Information (per serving):
Calories 385
Fat 12 g
Saturated Fat 3 g
Cholesterol 191 mg
Sodium 652 mg
Carbohydrates 35
Fiber 4 g
Sugars 4 g
Protein 34 g

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