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Category: Seafood
Prep Time: Cook Time: Total Time:
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 pound sea scallops, quartered
1/2 pound asparagus, trimmed and cut into 1-
inch pieces
1 Tbsp chopped fresh chives
finely grated zest of 1 lemon
pepper
Grated Parmesan cheese, for serving
In a medium saucepan, bring the broth to a simmer and keep it warm over low heat.
Melt the butter in a large skillet over medium heat. Add the rice and salt; cook until the rice is translucent, stirring with a wooden spoon to coat the grains, about 3 minutes. Add the wine and cook until it has mostly evaporated, about 2 minutes. Ladle 1 cup of the hot broth into the rice and stir until it is absorbed. Add more broth, 1 cup at a time, until the rice can no longer absorb liquid; there should be at least 2 cups of broth remaining in the saucepan.
Let the rice rest, covered and off the heat, for 10 to 15 minutes. The rice should be creamy, but still have some bite to it. Stir in the peas.
Return the remaining broth to a simmer. Add the shrimp, scallops, and asparagus to the broth; simmer until the seafood is just opaque, about 2 minutes. Using a slotted spoon, transfer the shrimp, scallops, and asparagus to the risotto and stir well to combine. Stir in the chives and lemon zest; season with pepper. Serve the risotto hot, topped with grated Parmesan.
srves 4 to 6
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Asparagus Risotto with Shrimp and Scallops
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Category: Seafood
Prep Time: Cook Time: Total Time:
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 pound sea scallops, quartered
1/2 pound asparagus, trimmed and cut into 1-
inch pieces
1 Tbsp chopped fresh chives
finely grated zest of 1 lemon
pepper
Grated Parmesan cheese, for serving
In a medium saucepan, bring the broth to a simmer and keep it warm over low heat.
Melt the butter in a large skillet over medium heat. Add the rice and salt; cook until the rice is translucent, stirring with a wooden spoon to coat the grains, about 3 minutes. Add the wine and cook until it has mostly evaporated, about 2 minutes. Ladle 1 cup of the hot broth into the rice and stir until it is absorbed. Add more broth, 1 cup at a time, until the rice can no longer absorb liquid; there should be at least 2 cups of broth remaining in the saucepan.
Let the rice rest, covered and off the heat, for 10 to 15 minutes. The rice should be creamy, but still have some bite to it. Stir in the peas.
Return the remaining broth to a simmer. Add the shrimp, scallops, and asparagus to the broth; simmer until the seafood is just opaque, about 2 minutes. Using a slotted spoon, transfer the shrimp, scallops, and asparagus to the risotto and stir well to combine. Stir in the chives and lemon zest; season with pepper. Serve the risotto hot, topped with grated Parmesan.
srves 4 to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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