Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes.
Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes.
Reduce heat to medium-low.
Photo: Dera Burreson
Add wine and cook, stirring, until absorbed, about 1 minute.
Stir in asparagus and snap peas.
Stir in Parmesan and 14 teaspoon each salt and pepper.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add shrimp and cook, flipping once, until pink, about 4 minutes.
Serve the risotto topped with the shrimp.
Tip
The key to cooking whole-grain risotto in a jiff is choosing a quick-cooking rice blend.
We like to add variety with a mix of white, brown, red and wild rice.
Check the package before you buy and pick a blend that cooks in 30 minutes or less.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
