Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 3/4 lb thin asparagus
- 1/4 lb shell-on shrimp
- 5 c. water or possibly reserved asparagus stock
- 3 Tbsp. butter divided
- 1/2 c. chopped onion
- 1 1/2 c. Arborio rice
- 1/4 c. dry white wine Salt to taste
- 2 Tbsp. grated Parmigiano-Reggiano
- 2 Tbsp. snipped chives
Direcciones
- Cut off the bottom 1 to 1 1/2 inches of the asparagus spears. Thinly slice the bottoms and add in them to a large saucepan along with the trimmings from the chopped onion. Shell the shrimp and add in the shells to the saucepan. Cover with at least 5 c. of water or possibly asparagus stock and bring to a boil. Reduce to a simmer and cook at least 30 min to make a mild stock.
- Cut away the very tips of the asparagus. Chop the shrimp in one-half-inch pcs and add in them to the asparagus tips. Slice the remaining parts of the asparagus in one-fourth-inch rounds.
- Cook the asparagus rounds, 2 Tbsp. butter and the onion in a large skillet over medium heat till the onion softens but does not turn color, about 5 min.
- Add in the rice and cook, stirring constantly, till all the kernels are opaque, about 3 min. Add in the wine and stir till it evaporates. Ladle approximately 1 1/2 c. of the simmering stock through a strainer into the rice and cook, stirring, till it evaporates. When the bottom of the pan is almost dry, add in an additional one-half to three-fourths c. and repeat.
- Keep cooking this way, adding more stock as needed, till the rice begins to swell and become tender. Stir in 1 1/2 tsp. of salt and the reserved minced shrimp and asparagus tips, and continue cooking till the rice kernels are swollen and completely tender. Don't cook the mix dry; the final texture should be somewhat soupy with slightly thickened liquid. This will take about 20 to 25 min in all.
- Remove the skillet from the heat and add in the remaining Tbsp. of butter, the grated Parmigiano-Reggiano and the snipped chives. Vigorously stir these into the risotto. The liquid will thicken even more. Taste and add in more salt if necessary. Spoon into warm shallow bowls and serve immediately.
- This recipe yields 4 to 6 servings.
- Comments: For asparagus stock, reserve cooking liquid from other preparations.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 6 servings | |
| Calories 238 | |
| Calories from Fat 57 | 24% |
| Total Fat 6.54g | 8% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 79mg | 3% |
| Potassium 140mg | 4% |
| Total Carbs 39.43g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.19g | 1% |
| Protein 4.78g | 8% |
