Greek Shrimp Risotto with Asparagus

Hello little shrimpies, we meat meet again.  It seems to becoming a regular occurance for this preggo dietitian to cook with shellfish. 

I can’t help it though.  Meat disgusts me most of the time.  I have a hard time planning my meals these days.  I plan them the week before, do my grocery shopping over the weekend, and I’m set to go with my scheduled meals for the new week.  Well, when babies in your belly decide what they want, when they want, it is difficult to determine how well I’ll take to eating a meat entree. 

So, what does that mean for me.  Well- we eat a lot of vegetarian, as I’ve mentioned before.  And a lot of seafood.  I could eat my weight in shrimp, and sticking to the recommended 12 ounces per week is really, really hard. 

For the most part I do pretty well at following through with the food recommendations/restrictions until it come to seafood. 

I lie.  

Ham sandwiches have been on the brain, too.  Well, I lie again.  ANY  kind of sandwiches will do.  Give them all to me.   I’ll eat them.  Every last crumb. 

But back to the seafood.  The shrimp.  This recipe, even though it says risotto in the title shouldn’t be one to scare you off.  Risotto is eassssyyy.  Have I not proven that to you already?  It takes patience, yes, and stirring, yes, and while it is barely a 30 minute meal, it can be done on a weeknight.  I did it. 

Yes, I just pulled the “I’m pregnant and still was able to withstand the making of a delicious risotto on a Monday night,”  card.  Try me.  I’ve got plenty of these cards to whip out.  My Fireman has started rolling his eyes at me.  The cereal every night in bed just about does him in. 

He rolled over a Cheerio this morning.  Oops.  But.. ‘I’m pregnant..’ with the biggest puppy-dog eyes I can make. 

I have to be careful what I choose make during the week.  If it takes too long to prepare I may, or may not be grossed out by the time I sit down to eat it.  Yet another problem with my meal planning habits.   This wasn’t terribly time consuming (about 35-45 minutes), and I most definitely enjoyed it once I finished. 

Athenos brand Feta  provides a product that is pasturized, while it is classically not pasturized in other brands.  My Fireman has been so great about reading the ingredients list in the food items I pick up at the store- making sure they are safe for me and these babies I’ve got in my belly.  (Soft cheeses like Blue, Brie, Feta, and Mexican Cojita aren’t typically pasturized.)

I caught him reading the back of the package of shredded sharp cheddar cheese a couple days ago.  I chuckled a little to myself. 

He’ll also only allow me a (ham) sandwich if he sees the action of heating until steaming before I take a bite.  And..can I mention-  I’m only allowed 12 ounces of seafood/week.  He monitors my consumption of that, too.  Even if I wish for more.  Boo.

My FitPregnancy magazine seems to have taught him well.  After I couldn’t find it last night for reading in bed.. I finally found it on top of his pile of hunting magazines on his night stand.

 Such a sweet man. 

Greek Shrimp Risotto with Asparagus

Yield: 4 servings

Serving Size: 1 1/2 cups each

Adapted from Cooking Light

Ingredients

  • 4 cups vegetable broth
  • 2 teaspoons olive oil
  • 2 medium Vidalia onions, chopped
  • 1 cup Italian Arborio (risotto) 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 (pasturized)
  • 2 tablespoon chopped fresh dill, plus more for garnish
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

In a 4-cup measuring cup heat broth in the microwave for 3-4 minutes, until brought to a slight simmer. (You may also do this in a saucepan on the stove.)

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, about 3/4 to 1 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).

Stir in asparagus and shrimp; cook 5 minutes longer or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.

Nutritional Information:

Calories: 426; Fat: 8.9 g; Carbohydrate: 53.5 g; Fiber: 5 g; Protein: 33 g; Sodium: 850 mg

http://chocolate-broccoli.com/2012/07/greek-shrimp-risotto-with-asparagus.html

Comments

  1. I thought I spotted dill in that picture! YUM! I’ll need to add it to my next risotto recipe :) This looks wonderful!

  2. Oh my gosh looks so amazing!

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  1. [...] but really focused on getting flavor by using three different kinds of fresh herbs.  I made a Greek risotto last week and thrw in some fresh dill.. I couldn’t help but use it again here.  Too much [...]

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