This recipe from Cooking Light is a great way to kick off the Spring season.
The Husband and I loved this dish. Dill, lemon and feta are such wonderful complements to each other. The crunchiness of the asparagus plays really well against the creaminess of the risotto and semi-melted feta, for a nice contrast of textures.
This was very easy to make and for a risotto, did not take that long. This recipe is definitely a keeper!
A few notes:
- I increased the amount of garlic to 4 cloves. Next time I would even go closer to 5 or 6.
- I used closer to 1 1/2 tbsps of chopped fresh dill.
- I also added additional salt & pepper.
- As I often do, I added crushed red pepper flakes in with the dill and other ingredients. Probably close to 1 teaspoon.
- If you aren't watching calories or fat, I would increase the amount of feta to 3/4 - 1 cup.
Greek Shrimp & Asparagus Risotto
3 cups fat-free, lower-sodium chicken broth
1 cup water
2 teaspoons olive oil
2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
1 cup Arborio rice or other medium-grain rice
2 garlic cloves, minced
1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.