Shelly's Recipe

ASPARAGUS SHRIMP RISOTTO

Category: Rice/Risotto

5 cups of chicken broth
1 bunch of asparagus, cut into pieces
1 pound of medium size shrimp, peeled and deviened
4 Tbls of extra virgin olive oil
2 Tbls of butter
2 shallots, chopped
2 cloves of garlic, finely chopped
1 cup of Arborio rice
1 cup of white wine
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
1 cup of fresh grated Parmesan cheese
1/4 cup of fresh flat leaf Italian parsley

In 1 quart of boiling water, cook the asparagus until tender. Remove the asparagus with a slotted spoon and place them in an ice bath to stop the cooking process and retain it’s color.

Using the same water boil the shrimp until they are pink and cooked through. Around 10 to 12 minutes. Remove the shrimp with a slotted spoon and set aside.

Place the 5 cups of broth in a medium saucepan and heat to a simmer.

Meanwhile, in a large pot, saute the shallots and garlic in 3 Tbls olive oil and 1 Tbls of butter for 2 minutes. Add the rice and stir to coat the rice with the butter and oil. Cook for 1 minute until the rice is very lightly browned.

Pour in the wine and stir until the wine is almost absorbed by the rice. Add the broth one cup at a time until each cup is absorbed by the rice. Keep stirring all this time.

Drain the asparagus and stir into the rice.
Add the shrimp to the rice and stir until the shrimp and asparagus is heated through.
Season with salt and pepper.

Remove the risotto from the heat and stir in the Parmesan cheese. Plate the risotto, garnish with parsley.

Serves 4.