autodesk Adobe Creative Adobe creative suite 3 web premium discount autodesk Many Tricks Usher, Adobe prelude cc 2015 low price adobe creative autodesk Many Tricks Usher adobe creative lynda com

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. 

master collection for windows Grahl pdf annotator 3 cheap price discount Rosetta Stone - dummies download SP2 discount Rosetta Stone -
Buy autodesk autocad design suite premium 2013 professional 269 06738 autodesk 3ds cs6 for mac Adobe Contribute CS5
producer edition x3e update - Advanced Modeling producer edition x3e update skin exposure 5 serial 2013 64 bit Alsoft diskwarrior 4 best price
lt 2012 essentials lt 2012 essentials Studio Platinum 12 Adobe photoshop cs5 extended best price
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. 

professional 269 06738 Adobe Contribute CS5 Spectrasonics omnisphere 1 5 6d cheap price autodesk cinema 4d r15 hybrid
PC Cleaner student price Busymac busycal sale parallels desktop 9 cracked skin exposure 5 serial
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


  • 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


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


  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!

  3. Hey there! I’m about to begin my own blog and was wondering if you know where the best place to purchase a website url is? I am not even sure if that’s what its called?
    (I’m new to this) I’m referring to “”.

    Exactly how do I go about getting one of these for the website I’m making? Thanks!


  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 [...]

Leave a Comment