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Risotto sometimes gets a bad rap, but it’s usually because of all the cheese. Skip the cheese but maximize the flavor with fresh asparagus and lemon.
Serves 4


    • 1 tablespoon olive oil
    • ½ white or yellow onion, chopped
    • 2 garlic cloves, chopped
    • Fine zest of 1 lemon
    • ½ cup white wine such as sauvignon blanc
    • ½ cup chopped asparagus tips
    • 1½ cups arborio rice
    • 5 cups low-sodium chicken broth, brought to a boil and simmering
    • ½ pound cooked medium shrimp, peeled and deveined
    • Sea salt to taste
    • Black pepper to taste


1. In a large-quart boiler, heat the olive oil on medium. Add the onion, garlic, and lemon zest. Sauté until the onion is tender, about 4 minutes. Add the wine and asparagus tips. Cook about 1 minute. Add the rice and stir to brown, about 2 minutes. Add ½ cup of the hot chicken broth to the rice mixture. Cook, stirring frequently, until the moisture has been absorbed.

2. Continue adding the broth ½ cup at a time until all the broth has been added. Once all the broth has been added, cook until the rice is soft but still slightly al dente. Add the shrimp, season with salt and pepper, and serve in ¾ -cup portions.

Serving size: ¾ cup
Calories per serving: 238, Fat 2g, Carbohydrates 304g, Protein 23g, Sodium 131mg

Recipe reprinted from Substitute Yourself Skinny by Chef Susan Irby.  Adams Media; May 2010; Trade Paperback/$17.95

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