↞ recipe box start page
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
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.
view more member recipes
ASPARAGUS SHRIMP RISOTTO
view my recipes
print
save
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Greek Shrimp And Asparagus Risotto
by ilovejohnny
Yield 4 servings (serving size: 1 1/2 cups risotto) Ingredients 3 cups fat-free, less-sodium chicken broth 1 cup water 2 teaspoons olive oil 2 3/4 cups chopped Vidalia or other swee
by ilovejohnny
Yield 4 servings (serving size: 1 1/2 cups risotto) Ingredients 3 cups fat-free, less-sodium chicken broth 1 cup water 2 teaspoons olive oil 2 3/4 cups chopped Vidalia or other swee
Asparagus Risotto With Shrimp And Scallops
by ICOOK2
8 cups chicken broth 5 Tbsp butter 2 cups Arborio rice 1 tsp salt 1 cup dry white wine 1 cup frozen peas, thawed 1/2 pound large shrimp, peeled, deveined, and cut crosswise into thirds 1/2 p
by ICOOK2
8 cups chicken broth 5 Tbsp butter 2 cups Arborio rice 1 tsp salt 1 cup dry white wine 1 cup frozen peas, thawed 1/2 pound large shrimp, peeled, deveined, and cut crosswise into thirds 1/2 p
Asparagus Risotto
by sgre52160
2 tbsp extra-virgin olive oil and butter 1 1/2 cup basmati rice 1 medium onion, finely minced 1 clove garlic, peeled, smashed, finely minced 1/2 cup dry white wine 5 to 6 cup hot homemade ch
by sgre52160
2 tbsp extra-virgin olive oil and butter 1 1/2 cup basmati rice 1 medium onion, finely minced 1 clove garlic, peeled, smashed, finely minced 1/2 cup dry white wine 5 to 6 cup hot homemade ch
Green Pea-and-asparagus Risotto
by sgre52160
1/2 cup finely chopped sweet onion 2 tbsp butter 1 tbsp olive oil 1 garlic clove, minced 1 cup uncooked Arborio rice (short-grain) 2 3/4 cups low-sodium chicken broth 1/4 cup dry white win
by sgre52160
1/2 cup finely chopped sweet onion 2 tbsp butter 1 tbsp olive oil 1 garlic clove, minced 1 cup uncooked Arborio rice (short-grain) 2 3/4 cups low-sodium chicken broth 1/4 cup dry white win
Risotto With Fresh Asparagus
by ICOOK2
3 cups low-sodium chicken broth 2 tsp olive oil 1/3 cup diced onions 1 cup Arborio rice 1/2 cup freshly grated parmesan cheese salt to taste freshly ground pepper 1 cup asparagus, cut into 2"
by ICOOK2
3 cups low-sodium chicken broth 2 tsp olive oil 1/3 cup diced onions 1 cup Arborio rice 1/2 cup freshly grated parmesan cheese salt to taste freshly ground pepper 1 cup asparagus, cut into 2"
view more member recipes
related CDKitchen recipes
Asparagus And Chicken Risotto
Shrimp And Asparagus Risotto
Zucchini With Shrimp
Shrimp, Asparagus, And Pasta Stir-Fry
Bowtie Pasta With Shrimp and Asparagus
Scampi With Risotto
Almond Asparagus
Basic Risotto With Shrimp
Tilapia En Papillote With Asparagus & Shrimp
Asparagus Soup