Shrimp & Asparagus Risotto
Thursday, March 8th, 2007
Bring 8 cups of chicken broth to a boil, set aside. In large pan, add 2 tablespoons extra virgin olive oil, add 1 diced white onion, cook about 3 minutes, or until transluscent. Add 2 cups rice (preferably Carnaroli or Arborio) and saute while mixing with other ingredients. Add 1 cup white wine and cook for about 1 minute or until the rice absorbs all the wine. Add chicken broth 1 cup at a time at let it get absorbed before adding another cup, repeat about 6 times while constantly mixing. Continue until rice is tender to the bite.
Cut asparagus into 1 inch sections and add to remaining chicken broth. Add 1 - 2 cups shrimp to broth and let cook for 1 - 2 minutes. To finalize the creaminess of the risotto, add 1/2 cup butter, 1/2 cup grated parmesan cheese, salt and pepper. Serve onto plate and be sure to place asparagus and shrimp ontop of the rice. For presentation, add diced tomatoes and chopped parsley.
(9 votes, avg: 3.67)
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