Try this Thai Shrimp Risotto recipe, or contribute your own.
Suggest a better descriptionCut asparagus into bite size pieces and steam. Rinse in cold water and set aside.
In a 2 quart stock pot, sautee the onion and pepper in olive oil until tender.
Add the rice and salt and sautee until slightly brown. Reduce rice mixture to a simmer.
Heat the broth to boiling.
While rice is simmering, add 1/2 cup of broth to rice mixure stirring almost constantly until almost totally evaporated. Keep adding 1/2 cup of broth at a time until only 1/2 cup remains.
Add more chicken broth if necessary until rice is creamy and tender.
Add the last 1/2 cup of liquid, shrimp and asparagus.
Add additional salt or red curry paste to taste.
Cook the rice slowly, taste it periodically so that it is tender before adding asparagus and shrimp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 577 | ||
Calories from Fat: 152 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 227mg | 70 % | |
Sodium 613.6mg | 21 % | |
Potassium 531.8mg | 14 % | |
Total Carbohydrate 66.9g | 20 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 62.4g | ||
Protein 36.6g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 577
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