Shrimp and Roasted Asparagus Risotto

April 09, 2013

A delicious risotto that's perfect for a springtime dinner!

1 lb asparagus
1 lb shrimp, peeled and deveined
1/2 onion, chopped
3 cloves garlic, minced
1 tbsp fresh thyme, minced
2 tbsp fresh parsley, minced
3 tbsp olive oil, divided
1 cup arborio rice
1 cup dry white wine (I used chardonnay)
4 cups chicken stock
1/2 cup grated parmesan cheese
1 tbsp butter
salt and pepper

Preheat oven to 425 degrees. Remove woody stems from asparagus and cut into 1 inch pieces. Spread out on a baking sheet and toss with 1 tbsp olive oil and season with salt and pepper.
See the full directions on my site

Nutritions

Calories
795

Sodium
1553mg
64% DV

Fat
38g
59% DV

Protein
43g
86% DV

Carbs
61g
21% DV

Fiber
10g
42% DV