Greek Shrimp and Asparagus Risotto

So this was really good. I think it was easy. D didn't say anything about it being hard. We both really liked the dill in it. It probably would be good with chicken too. The asparagus was there, more like just a vegetable. It could easily be left out.

Greek Shrimp and Asparagus Risotto

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.

Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.

Yield: 4 servings (serving size: 1 1/2 cups risotto)

CALORIES 426 ; FAT 8.9g (sat 3.6g,mono 2.8g,poly 1.2g); CHOLESTEROL 189mg; CALCIUM 194mg; CARBOHYDRATE 53.5g; SODIUM 868mg; PROTEIN 33g; FIBER 5.1g; IRON 4.5mg

Cooking Light, MAY 2009