Iowa Girl Eats · by Kristin Porter★ 4.9 (17)
Shrimp and Asparagus Risotto
NUTRITION · PER SERVING55M COOK
CAL 37%·PRO 85%
CARBS 86G47% OF CAL
2G FIBER8G SUGAR75G OTHER
FAT 22G26% OF CAL
7G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, restaurant-quality risotto with tender shrimp and fresh asparagus finished with Parmesan. Rich and elegant enough for company yet straightforward enough for weeknight dinner.
mainitalianshellfish🥄 saucepan🍳 skilletgluten free
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups chicken stock
- 4 Tablespoons butter
- 1 shallot (minced)
- 4 cloves garlic (pressed or minced)
- 1-1/2 cups arborio rice
- 1/2 cup dry white wine (pinot grigio or sauvignon blanc recommended)
- 1 cup asparagus chopped into 1” pieces
- 1 lb 16/20 count jumbo shrimp (peeled and deveined)
- 1 cup freshly grated parmesan cheese
- salt and freshly cracked black pepper
At a glance
PER SERVING · TIME 55M
CAL 37%·PRO 85%
CARBS 86G47% OF CAL
2G FIBER8G SUGAR75G OTHER
FAT 22G26% OF CAL
7G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1823mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 795mg
- Calcium
- 353mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1823MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.