Even though risotto is notorious for taking a long time and requiring a lot of stirring, for some reason it cooked pretty quickly this time. I did have to add a little extra water because it cooked TOO fast and the rice hadn't softened enough. The flavors were nice and went together well. I decided instead of dill, in the future I would probably use a dried Greek seasoning blend. The dill was a little bit overpowering. Definitely use a Vidalia onion because it's a major player in this recipe and the Vidalia is sweet and delicious. All in all, we liked it but probably wouldn't make it again.
Greek Shrimp and Asparagus Risotto
Cooking Light, May 2009
Sweet onion, rich feta cheese, and fresh dill provide dynamic flavor in this easy weeknight meal. The hardest part about making risotto is the constant stirring, so grab a magazine or plan to call out homework while you let this dish simmer, about 20 minutes. Balance the plate with a lively fennel salad.
3 cups fat-free, less-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
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
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. 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).
3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
Yield: 4 servings