Spring Risotto with Shrimp Asparagus and Artichoke Hearts

Spring Risotto with Shrimp, Asparagus and Artichoke Hearts

Spring Risotto with Shrimp, Asparagus and Artichoke Hearts


45 minutes

Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   10 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Ingredients
  • 2½ cups chicken or vegetable broth (you may not need all)
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 1 garlic glove, minced
  • 1½ cups arborio rice
  • ¼ cup dry white wine (I used chardonnay)
  • ½ cup asparagus, chopped
  • ¼ cup peas
  • ¼ cup artichoke hearts
  • 10-15 shrimp, peeled & deveined
  • 1 tablespoon lemon zest (a small lemon)
  • ¼ cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
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Recipe Notes