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Shrimp and Asparagus Risotto Recipe

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This recipe for Shrimp and Asparagus Risotto is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
5 T. butter divided
1 c. short grain rice (I like brown)
1 shallot minced
lemon zest and juice of a lemon
1 c. white wine
2 1/4 c. chicken stock
1 lb. asparagus 1 in. pieces
3/4 lb (20 lg) peeled devained shrimp
Saffron
1/2 grated parm
salt and pepper
fresh chopped parsley
Directions:
Directions:
I use my rice cooker saute and simmer
In large skillet, saute asparagus and shrimp til cooked, set aside or refrig.
Saute shallots in oil and 1 T. butter, then saute rice. Add lemon zest.
Add wine and cook til absorbed, then gradually add stock until all absorbed, stir often.
Add saffron, parm, 4 T. butter, lemon juice, salt and pepper, shrimp and asparagus to heat all. Finish with parsley and serve
Number Of Servings:
Number Of Servings:
6

 

 

 

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