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This lighter take on a flavorful entrée is easier to make than you may think. And spring is the best season for asparagus, so there’s no better time to give it a try.
32oz low sodium, fat-free chicken broth
1 cup water
1 lb shrimp (roughly 21–25 shrimp)
1 bunch asparagus
1 shallot, finely chopped
1 tbsp Smart Balance® Cooking Oil
½ tsp salt
Fresh cracked black pepper to taste
1 tbsp garlic, minced
2 cups Arborio rice
1 cup dry white wine
½ cup shredded Asiago cheese
zest of a lemon
Warm the chicken broth and water in a sauce pan and keep on low. Peel and devein the shrimp.
Remove the bottom half of the asparagus and discard or save for another use. Cut off the tips and keep for later. Chop the rest into ¼-inch pieces and add to a large pot with the shallot, oil, salt and pepper.
Cook over medium-high heat for 3 minutes.
Add the garlic and rice and toast for 2 minutes.
Add the wine, stirring until reduced.
Then add the broth, one cup at a time, stirring until the liquid is absorbed into the rice. The cooking time is about 20 minutes.
Once you add your last ladle of liquid, add the shrimp and asparagus tips.
When the risotto is tender and creamy, remove from the heat and stir in the cheese and lemon zest. Serve immediately.
Makes 10 servings.
Nutrition Per Serving:
Saturated Fat: 1g
Trans Fatty Acid: 0g
Poly Fat: 1g
Mono Fat: 1g
Dietary Fiber: 1g
Total Sugars: 1g