Spring is asparagus and pea season. Those two healthy and flavorful ingredients make this risotto a perfect spring meal. Best of all, this recipe uses a wild rice blend, which has a lower glycemic index than the traditional arborio rice, making this recipe delicious and diabetic-friendly.
Shrimp Risotto with Asparagus
- 2 tablespoons extra-virgin olive oil, divided
- ½ medium onion, finely chopped
- ⅔ cup quick-cooking wild rice blend (see Tip)
- ¼ cup dry white wine
- 2 cups low-sodium chicken broth, divided
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 8 ounces sugar snap peas, trimmed and halved
- ½ cup grated Parmesan cheese
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 pound peeled and deveined raw shrimp (21-30 per pound)
- 2 cloves garlic, chopped
- 1 teaspoon grated lemon zest
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.
The key to cooking whole-grain risotto in a hurry 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.
Serving Size: 1 ½ Cups
Nutrition Facts: 385 calories; fat 12g; cholesterol 191mg; sodium 652mg; carbohydrates 35g; dietary fiber 4g; protein 34g; sugars 4g; saturated fat 3g.
Recipe source: Eating Well, March 2021
Photo credit: Dera Burreson