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2 tablespoons extra-virgin olive oil, divided
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½ medium onion, finely chopped
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⅔ cup quick-cooking wild rice blend (see Tip)
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¼ cup dry white wine
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2 cups low-sodium chicken broth, divided
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1 pound asparagus, trimmed and cut into 1-inch pieces
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8 ounces sugar snap peas, trimmed and halved
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½ cup grated Parmesan cheese
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½ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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1 pound peeled and deveined raw shrimp (21-30 per pound)
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2 cloves garlic, chopped
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1 teaspoon grated lemon zest
Shrimp Risotto with Asparagus
Asparagus, snap peas and a touch of lemon zest bring fresh spring flavor to this riff on classic risotto made with a whole-grain rice blend.
Nutrition Information
240
Calories
49g
Carbohydrates
27g
Protein
777mg
Potassium
2g
Fiber
8g
Sugar
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