Shrimp & Asparagus Risotto and Fennel Salad

Prep Time: 40 minutes
Yield: 4 servings (serving size: 1 1/2 cups risotto)

Ingredients:
· 3 cups fat-free, low sodium chicken stock
· 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
· 1/8 teaspoon freshly ground pepper

Preparation:
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 pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.

Nutritional Information
Calories:426
Fat:8.9g (sat 3.6g,mono 2.8g,poly 1.2g)
Protein:33g
Carbohydrate:53.5g
Fiber:5.1g
Cholesterol:189mg
Iron:4.5mg
Sodium:668mg
Calcium:194mg