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Receta Shrimp and Asparagus Risotto
by nichole

Shrimp and Asparagus Risotto

I have a serious obsession with risotto and I'm constantly finding new ingredients to add to it to change up the recipe.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 3 servings

Ingredientes

  • 1/2 lb. shrimp, peeled and de-veined
  • 1 bunch asparagus
  • 1 carton chicken stock
  • 1 3/4 cup arborio rice
  • 1/2 onion, diced
  • 2 tbs. garlic, minced
  • 1/3 cup white wine
  • 4 tbs. butter, divided
  • 3 tbs. olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup shredded mozzarella cheese
  • salt and pepper, to taste

Direcciones

  1. In a small pot, heat the chicken stock over low heat.
  2. Heat a large skillet to medium high and add 1 tbs. of olive oil. Add onion and cook for 3-5 minutes or until soft. Add the garlic and cook for 1 minute more or until fragrant.
  3. Add the rice to the skillet and stir well until the rice is coated and transparent. Pour in the white wine and stir until the rice has absorbed the wine.
  4. Pour the chicken stock into the rice 1/2 cup at a time. Stir well. Once the rice has absorbed the chicken stock, add another 1/2 cup. Repeat until you have used all of the chicken stock.
  5. While the rice is cooking, pre-heat the oven to 450. Line a baking sheet with aluminum foil. Drizzle with the remaining olive oil.
  6. Break the ends off the asparagus and roll on the baking sheet to coat. Season with salt and pepper to taste. Put the asparagus in the oven approximately 10 minutes before the risotto will be done.
  7. When you get to your last 1/2 cup of chicken stock, melt 2 tbs. of the butter in a separate skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 1-2 minutes on each side or until the shrimp turns pink. Remove the shrimp from the skillet and keep warm on a plate.
  8. Once the rice has absorbed all of the chicken stock, add the remaining 2 tbs. of the butter, Parmesan cheese and mozzarella cheese. Stir until the melted and combined.
  9. Remove from the heat. Top risotto with shrimp and asparagus.