4 Serves
45 Mins
In a small saucepan, bring the vegetable stock to a gentle simmer over medium heat and maintain a low temperature.
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Vitamin E
3 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
122 µg / 400 µgCalcium
332 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
219 mg / 420 mgPhosphorus
772 mg / 1,250 mgPotassium
956 mg / 4,700 mgSodium
1696 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
7 g / 20 gCholesterol
106 mg / 300 mgCaffeine
0 mgNet Carbs
103 gAlcohol
0 g
In a large saucepan, melt the butter over medium heat. Add the minced shallot and garlic, sautéing until fragrant and softened.
Add the rice to the pan and toast for 1-2 minutes, then pour in the wine and stir until the liquid is fully absorbed.
Gradually add the hot stock to the rice, one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more.
When the rice is nearly tender, stir in the asparagus, peas, and artichoke hearts, continuing to cook until the vegetables are tender.
Add the shrimp to the risotto and cook until they are pink and opaque, ensuring the rice remains creamy.
Remove from heat, stir in the parmesan cheese and lemon zest, and season with salt and pepper to taste before serving.
7
g34
g6
g
Japanese
Indian