Shrimp and Asparagus Risotto

• 1 1/2 cups Arborio rice
• 4 cups chicken broth
• 1/2 cup dry white wine
• 1 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat broth in a saucepan and keep warm over low heat.
2. 2 In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent.
3. 3 Add garlic and cook for another minute. Stir in Arborio rice to coat with oil.
4. 4 Pour in white wine and stir until absorbed.
5. 5 Begin adding warm broth, one ladleful at a time, stirring frequently until absorbed before adding more.
6. 6 After about 15 minutes, stir in asparagus and continue adding broth until rice is creamy and tender.
7. 7 Push rice mixture to one side of the skillet and add shrimp to the other side. Season with salt and pepper and cook shrimp until pink.
8. 8 Stir shrimp into the risotto, remove from heat, and stir in Parmesan and butter.
9. 9 Serve immediately, garnished with parsley.

Equipment

• Large skillet
• Saucepan
• Wooden spoon
• Measuring cups and spoons

Variations

• Substitute shrimp with scallops for a luxurious twist.
• Add a splash of lemon juice for a zesty finish.

Substitutions

• Use vegetable broth and skip the Parmesan for a vegan version.
• Substitute asparagus with peas or mushrooms if preferred.

Pairings

• Pairs wonderfully with a Sauvignon Blanc or Pinot Grigio.
• Serve crusty bread on the side for soaking up every last bit.

Nutrition

Tips

• Keep the broth warm to ensure even cooking of the risotto.
• For extra flavor, sauté shrimp with a bit of red pepper flakes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to restore creaminess.

Freezing: This risotto doesn't freeze well due to texture changes, but you can freeze shrimp and asparagus separately for future use.

Serving Suggestions

• Serve with a crisp green salad and a glass of chilled white wine.
• A sprinkle of toasted pine nuts adds a nice crunch.

FAQ