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Spring Risotto with Shrimp, Asparagus and Artichoke Hearts

 
One serving costs about $2.51 One serving costs about $2.51

$2.51 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 spring,easter,gluten-free,pescetarian,gluten free,pescatarian side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:47%

Spoonacular Score: 47%

 

If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto with Shrimp, Asparagus and Artichoke Hearts might be a recipe you should try. This recipe makes 4 servings with 385 calories, 13g of protein, and 5g of fat each. For $2.51 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, salt and pepper, garlic glove, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person has made this recipe and would make it again. This recipe is typical of Mediterranean cuisine. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Spring event. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is good. If you like this recipe, take a look at these similar recipes: Spring Risotto with Shrimp, Asparagus and Artichoke Hearts, Kumquat's Spring Pizza With Asparagus and Artichoke Hearts, and Risotto With Artichoke Hearts And Lemon.

Risotto works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Villan Antinori Chianti Classico Riserva with a 4.6 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

Antinori Villa Antinori Chianti Classico Riserva

Crafted from 90% Sangiovese and 10% Merlot, the 2010 Villa Antinori Chianti Classico Riserva is intense ruby red in color with fruit and spice aromas. Light touches from the oak aging underscore the cherry and red berry notes that are typical of the Sangiovese grape. The wine's flavors are harmonious on the palate with tannins that are balanced and ripe. The lingering finish is vibrant with a pleasing minerality, which is typical of Chianti Classico.

» Get this wine on Wine.com

Ingredients

Servings:
2.5 cups
2.5 cups vegetable broth
vegetable broth
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
1
1  shallot
shallot
1
1  garlic glove
garlic glove
1.5 cups
1.5 cups arborio rice
arborio rice
1.5 cups
1.5 cups arborio rice
arborio rice
0.25 cup
0.25 cup dry white wine
dry white wine
0.5 cup
0.5 cup asparagus
asparagus
0.25 cup
0.25 cup peas
peas
0.25 cup
0.25 cup peas
peas
0.25 cup
0.25 cup peas
peas
0.25 cup
0.25 cup artichoke hearts
artichoke hearts
10
10  shrimp
shrimp
1 Tbsp
1 Tbsp lemon zest
lemon zest
0.25 cup
0.25 cup parmesan cheese
parmesan cheese
some
some salt and pepper
salt and pepper
2.5 cups vegetable broth
2.5 cups
vegetable broth
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
1  shallot
1
shallot
1  garlic glove
1
garlic glove
1.5 cups arborio rice
1.5 cups
arborio rice
1.5 cups arborio rice
1.5 cups
arborio rice
0.25 cup dry white wine
0.25 cup
dry white wine
0.5 cup asparagus
0.5 cup
asparagus
0.25 cup peas
0.25 cup
peas
0.25 cup peas
0.25 cup
peas
0.25 cup peas
0.25 cup
peas
0.25 cup artichoke hearts
0.25 cup
artichoke hearts
10  shrimp
10
shrimp
1 Tbsp lemon zest
1 Tbsp
lemon zest
0.25 cup parmesan cheese
0.25 cup
parmesan cheese
some salt and pepper
some
salt and pepper

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

In a small saucepan, bring chicken/vegetable broth to a boil. Once boiled, reduce heat to low and keep hot. In a separate large saucepan, melt butter over medium heat then add garlic and shallot and saute for 2-3 minutes, until softened. Add rice and stir, then add in the wine and stir until nearly absorbed by the rice. Add cup of the hot broth, stirring until absorbed. Keep adding the broth, cup at a time, and stirring constantly until it is nearly absorbed before adding more. This took a couple of minutes for each cup of broth to absorb. After about 10-15 minutes, depending on how long the broth takes to absorb, the rice start becoming tender. When there is about 1 cup of hot broth left, toss in the asparagus, peas and artichoke hearts and continue to stir. When there is about cup of hot broth left, add shrimp, continue stirring constantly until all the hot broth has been added. Taste rice for tenderness and to determine if any additional hot broth needs to be added. The rice should be tender and the liquid should be creamy. Top with freshly grated lemon zest, stir in grated parmesan and season with salt and pepper and serve hot!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.20
Ingredient
2.5 cups vegetable broth
1 tablespoon unsalted butter
1 shallot
1 garlic glove
1.5 cups arborio rice
1.5 cups arborio rice
¼ cups dry white wine
½ cups asparagus
¼ cups peas
¼ cups peas
¼ cups peas
¼ cups artichoke hearts
10 shrimp
1 tablespoon lemon zest
¼ cups parmesan cheese
Price
$1.89
$0.12
$0.14
$0.07
$2.25
$2.25
$0.81
$0.59
$0.32
$0.14
$0.21
$0.99
$2.00
$0.50
$0.53
$12.81

Nutritional Information

Quickview
668 Calories
18g Protein
5g Total Fat
129g Carbs
7% Health Score
Limit These
Calories
668k
33%

Fat
5g
9%

  Saturated Fat
3g
19%

Carbohydrates
129g
43%

  Sugar
4g
5%

Cholesterol
53mg
18%

Sodium
1047mg
46%

Alcohol
1g
9%

Get Enough Of These
Protein
18g
38%

Folate
375µg
94%

Manganese
1mg
88%

Vitamin B1
0.95mg
64%

Iron
7mg
41%

Selenium
25µg
37%

Vitamin B3
6mg
35%

Phosphorus
282mg
28%

Fiber
6g
28%

Copper
0.51mg
25%

Vitamin B5
2mg
21%

Zinc
2mg
18%

Vitamin B6
0.36mg
18%

Vitamin C
14mg
18%

Vitamin A
790IU
16%

Magnesium
60mg
15%

Vitamin K
14µg
14%

Calcium
94mg
9%

Potassium
329mg
9%

Vitamin B2
0.16mg
9%

Vitamin E
0.34mg
2%

Vitamin B12
0.09µg
2%

covered percent of daily need

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