NUTRITION

SERVINGS

INGREDIENTS

5 oz raw shrimp

0.25 cup arborio rice

1 cup asparagus

1 tbsp parmesan cheese

0.5 tsp olive oil

1.5 cup chicken bone broth

1 medium shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat oven to 400°F and toss trimmed asparagus with half the olive oil, sea salt, and black pepper on a baking sheet.

• 2

  Roast the asparagus for 10-12 minutes until tender and slightly charred, then set aside.

• 3

  In a large skillet over medium heat, sauté minced shallot and garlic in the remaining olive oil until fragrant and translucent.

• 4

  Add the arborio rice to the skillet, stirring for 2 minutes to lightly toast the grains.

• 5

  Gradually add the chicken bone broth one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.

• 6

  Once the rice is nearly tender, stir in the raw shrimp and cook for 3-4 minutes until pink and opaque.

• 7

  Fold in the roasted asparagus, grated parmesan cheese, and lemon juice until the risotto is creamy and well combined.