4 Tbs. olive oil
1/2 onion, chopped
1/2 red pepper, chopped
4 fresh asparagus spears, chopped
6 large mushrooms, sliced
1 Tb. flour
3/4 c. chicken broth
1/2 c. white wine
1/2 c. whipping cream
1 Tb. chopped parsley
Pinch of nutmeg & basil
16-24 medium shrimp, deveined
1 1/2 c. Arborio rice, cooked in 3 c. chicken broth until tender
6 Tbs. Parmesan cheese
Heat oil. Saute onion, papper, asparagus & shrooms until light brown. Stir in flour. Stir in broth, wine, cream, pasley, nutmeg & basil. Simmer 10-12 minutes. Add shrimp & cook 5 minutes. Add cooked rice & cheese
season to taste with salt & pepper & toss. 729 cal, 30g fat, 322mg chol, 1,252mg sod
Leave a comment