Asparagus and Shrimp Risotto recipe
Making a good risotto can seem intimidating because of the stirring needed as it cooks, but the process is quite simple. Wine, asparagus, and shrimp make for a healthy risotto worthy of any spring or summer spread.
Ingredients:
1 tablespoon extra-virgin olive oil
1 teaspoon chopped shallot
¼ pound asparagus, cooked and cut in 1-inch pieces
¼ cup risotto rice
1 cup dry white wine
¼ cup cooked shrimp
4 cups chicken stock
½ cup Parmesan cheese
1 tablespoon chopped parsley
Directions:
Heat oil in a medium saucepan over medium. Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring to prevent sticking.
Gradually add chicken stock, ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
Add shrimp and stir gently for 2 minutes. Add cheese and parsley, stir, and serve.
Back to the Asparagus Recipes home page.
| Conversions | |
|---|---|
| ¼ lb | about 113g (113.3975 grams based on 453.59 grams in a pound) |
| ¼ cup | about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup) |
| 1 cup | about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup) |
| 4 cups | about 946ml (946.36 mililitres based on 236.59 mililitres in a US cup) |
| ½ cup | about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup) |
Data:
