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Asparagus and Shrimp Risotto

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asparagus-risotto-with-shrimp

The combination of shrimp and asparagus is perfect in this velvety risotto recipe.

Serves 6

Ingredients:

  • 2 ½ sticks of butter (12 tablespoons) divided
  • 2 cups asparagus, cut into ½ - inch slices, dry ends discarded
  • 10 ounces large shrimp, cleaned and deveined
  • Salt and freshly ground black pepper
  • 1 medium onion, finely chopped
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • 4 cups vegetable broth, preferably home-made
  • ¼ cup scallions, finely chopped

Directions:

In a medium skillet, heat 2 tablespoons of butter and add the asparagus. Cook stirring occasionally until tender, about 3 minutes. Remove from heat and set aside.

In the same skillet, heat 2 tablespoons of butter and add the shrimp. Cook stirring occasionally until it curls and turns pink, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.

In a large skillet melt 1 stick of butter (8 tablespoons) on medium high heat; when it starts to bubble add the rice and onion. Cook, stirring constantly, until rice is shiny and onions are soft, about 4 minutes. Add the wine and stir until it evaporates almost completely (the rice should start to look creamier at this point.) Turn heat down to low and add ½ ladle of vegetable broth, stirring it constantly while it cooks. When the liquid has almost completely evaporated, add another ½ ladle of broth and cook stirring it constantly until liquid has almost completely evaporated. Repeat the process until the rice is “al dente” – soft on the outside but kind of resistant to the bite in the inside. The process should take about 20 to 23 minutes. Remove from heat and season with salt and black pepper. Fold in asparagus, shrimp, scallions and remaining butter. Serve it immediately with a glass of Sauvignon Blanc.

Cook’s Notes:

Making vegetable broth is really simple – and really worth it! Here is the recipe:

Ingredients:

  • 2 whole carrots
  • 1 onion, quartered
  • 1 leek
  • 1 bouquet garni (3 stalks parsley, 1 sprig thyme and 1 bay leaf tied together in a little bundle with a piece of sting)
  • 8 cups water

In a large pot, mix all ingredients and bring to a boil. Reduce heat and simmer for 45 minutes. Remove from heat and strain. Broth is ready to be used!

asparagus-shrimp-risotto

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