NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

0.25 cup Arborio rice

1.5 cup chicken bone broth

1 cup asparagus

2 tbsp Parmesan cheese

1 tsp ghee

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss with half of the sea salt and black pepper, then roast for 10-12 minutes until tender.

• 3

  In a small saucepan, bring the chicken bone broth to a very low simmer.

• 4

  In a separate wide skillet, melt the ghee over medium heat and sauté the minced shallot and garlic until fragrant and translucent.

• 5

  Add the Arborio rice to the skillet, stirring for 2 minutes to toast the grains until the edges look slightly clear.

• 6

  Begin adding the warm bone broth one ladle at a time, stirring frequently and waiting for the liquid to be fully absorbed before adding the next ladle.

• 7

  While the risotto cooks, season the shrimp with the remaining salt and pepper and sear in a non-stick pan for 2-3 minutes per side until pink and opaque.

• 8

  Once the rice is tender and creamy, stir in the Parmesan cheese, lemon juice, and roasted asparagus.

• 9

  Plate the risotto immediately and top with the seared shrimp and a garnish of fresh parsley.