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Olive Garden – Shrimp and Asparagus Risotto Recipe

This Olive Garden- Shrimp and Asparagus Risotto is one of my favorite. I like the subtle flavors that go to make it a great dish. A quick one dish meal idea for your dinner. Olive Garden – Shrimp and Asparagus Risotto picture

Olive Garden – Shrimp and Asparagus Risotto picture

Summary

Preparation Time30 MinCooking Time30 Min

Ready In1 Hr 0 MinDifficulty LevelEasy

Health IndexHealthyServings4

CuisineItalianCourseMain Dish

MethodBoiledDishRice

SpecialityComplete MealMain IngredientRice

Interest GroupEveryday

Ingredients

	Rice	1 Cup (16 tbs)
	Chicken broth	4 Cup (64 tbs)
	Olive oil	1 Tablespoon
	Dry white wine	1⁄4 Cup (4 tbs)
	Asparagus	1⁄4 Pound
	Shrimps	1 Pound
	Butter	1 Ounce
	Salt	To Taste
	Ground black pepper	1⁄4 Teaspoon
	Parmesan cheese	1⁄4 Cup (4 tbs)
	Chopped parsley	3 Tablespoon
	Onion	1

Nutrition Facts

Serving size

Calories 442 Calories from Fat 120

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 5.7 g28.4%

Trans Fat 0 g

Cholesterol 191.8 mg63.9%

Sodium 1076 mg44.8%

Total Carbohydrates 46 g15.3%

Dietary Fiber 2.2 g8.9%

Sugars 3.3 g

Protein 31 g62.1%

Vitamin A 31.4% Vitamin C 35.7%

Calcium 17.9% Iron 25.8%

*Based on a 2000 Calorie diet

Directions

Take a large saucepan, add the chicken broth and let boil. Reduce heat and let simmer. In the mean time, take another pan, add in the oil and onions. Saute till soft and tender. Add the rice and stir. Now add in the dry white wine and mix well. Add ½ the broth in regular intervals and let cook on low heat. Keep stirring. Add the salt and pepper. Add in the asparagus and the shrimps and stir. Add in the rest of the broth and let cook till done. When it is cooked and the broth has also been well absorbed, add in the butter. Sprinkle grated parmesan cheese and parsley. Serve.

Olive Garden – Shrimp and Asparagus Risotto Recipe

Summary

Ingredients

Nutrition Facts

Directions

Chef

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