Asparagus and Shrimp Risotto
debbie
ingredients
- 4 C chicken broth
- 6 T unsalted butter
- 3/4 C chopped onion (about 1 medium)
- 1 1/2 C Arborio rice
- 1/2 C white wine
- 1/2 C grated parmesan
- 2 T chopped fresh parsley
- 1/2 t salt
- 1/4 t pepper
- 1 lb shrimp, peeled and deveined
- 1/2 lb asparagus, cut into 1 1/2" pieces
directions
- 1
Keep broth warm in a saucepan.
- 2
In a large skillet, saute the onions in 2 T butter until soft but not browned. Add the rice and stir to coat with the butter. Add the wine and simmer until almost all absorbed. Add 1/2 C of warm broth, stirring constantly until almost absorbed. Continue adding broth 1/2 C at a time until rice is tender but still firm. Remove from heat.
- 3
Meanwhile, in another pan, saute the shrimp and asparagus in 2 T butter for about 4 minutes until just cooked through.
- 4
Warm the risotto, add the remaining 2 T butter, parmesan, salt and pepper. Top with the shrimp and asparagus.
notes
Cooking sherry can be substituted for the wine for a different taste. This risotto can be served as a side dish without the shrimp.
Source: debbie
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