Shrimp & Asparagus Risotto
Prep Time:
30 minutes
Cook Time:
30 minutes
Serving Size:
Ingredients
8 cups chicken broth
2 Tbsp extra virgin olive oil
2 cups Carnaroli or Arborio rice
1/2 cup dry white wine
1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
1 ½ lbs large shrimp, shelled and deveined
4 oz butter
1/2 cup Parmesan cheese
Salt and pepper to taste
1 cup chopped tomatoes
Fresh parsley, chopped
1/2 cup yellow onion, diced
Ingredients
16 cups chicken broth
1/4 cup extra virgin olive oil
4 cups Carnaroli or Arborio rice
1 cup dry white wine
1 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
3 lbs large shrimp, shelled and deveined
8 oz butter
1 cup Parmesan cheese
Salt and pepper to taste
2 cups chopped tomatoes
Fresh parsley, chopped
1 cup yellow onion, diced
Ingredients
24 cups chicken broth
1/2 cup extra virgin olive oil
6 cups Carnaroli or Arborio rice
1 1/2 cups dry white wine
1 1/2 lbs fresh asparagus spears, stemmed and cut into 1-inch pieces
5 lbs large shrimp, shelled and deveined
12 oz butter
1 1/2 cups Parmesan cheese
Salt and pepper to taste
3 cups chopped tomatoes
Fresh parsley, chopped
1 1/2 cups yellow onion, diced
Procedures
- SIMMER chicken broth in a large pot on low heat until needed.
- HEAT oil in a large nonstick pan over medium heat. Add onions and cook for 3 minutes, or until translucent. Stir in rice and cook for 1 minute, then add white wine. Add ½ cup of broth and stir until completely absorbed. Repeat until half of broth has been added. Stir the risotto frequently to prevent sticking.
- ADD asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp are pink. Remove asparagus and shrimp from broth and add them to the risotto mixture. Add remaining broth 1/2 cup at a time until desired creaminess is reached (there may be broth left over).
- Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Garnish with chopped tomatoes and parsley.