Shrimp Asparagus Risotto
Jackie
ingredients
- 8 c chicken broth
- 2 tbsp EVOO
- 1 c white onion, diced
- 2 c Arborio rice, or carnaroli
- 1/2 c dry white wine
- 1/2 lb fresh asparagus spears, stemmed and cut into 1 inch pieces
- 18 large shrimp, cleaned
- 1/2 c butter
- 1 1/2 c parm cheese
- salt, pepper to taste
- 1 c chopped tomatoes
- fresh parsley chopped
directions
- 1
in large pot, bring broth to simmer and leave on low heat until needed.In separate, large non stick pan, heat the EVOO over med heat. Add onions and cook for 3 minutes. Once onions are translucent, add rice, stir to coat thoroughly and cook for 1 minute. Next, add the white wine and stir until completely absorbed.
- 2
Slowly add 1/2 c of broth to the risotto and stir until completely absorbed. Repeat this step until 4 cups of broth have been added. Continue to stir the risotto frequently to avoid sticking
- 3
While the risotto is cooking, add the asparagus and shrimp to the remaining broth pan and cook for 2 minutes, or until shrimp are pink in color. When finished, removed the asparagus and shrimp from the broth and add them to the pot with the risotto.
- 4
Continue to add 1/2 c of broth at a time until desired creaminess is reached. Once the broth is absorbed, add butter and parm cheese along with salt/pepper to taste. Sprinkle with chopped tomatoes and parsley
Source: Jackie
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