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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Shrimp And Asparagus Risotto Recipe

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This recipe for Shrimp And Asparagus Risotto is from Agnello Family Cookbook, 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 1/2 c. - chicken broth (I use more)
1 Tbsp. - butter
2 Tbsp.. - minced onion
1 tsp. - minced garlic
3/4 c. - Arborio rice
1/4 c. - dry white wine
1/2 c. - chopped asparagus
10 jumbo shrimp; peeled and deveined
1/3 c. - freshly grated Parmesan cheese
salt and pepper to taste
Directions:
Directions:
1. Bring chicken broth to boil in a small sauce pan. Reduce heat and keep hot.

2. In a medium sized saucepan, melt butter over medium heat and then add onion & garlic and sauté until translucent (about 3-minutes). Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth to pan and stir continuously until broth is absorbed. Continue adding broth, 1/2 cup at a time stirring continuously until nearly absorbed before adding more of the broth.

3. When there are about 3 additions of broth left, add asparagus pieces and continue stirring. When there is about 2 additions left, add shrimp and continue stirring. Taste rice and determine if you will need to use all 2 1/2 cups of broth to get a rice to a chewy-tender consistency.

4. To finish, stir in Parmesan cheese, then add salt and pepper to taste.

 

 

 

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