Asparagus and Shrimp Risotto recipe

When spring and summer rolls around, our heavier entrees become lighter, leaner, and greener. This dish captures the light flavors of spring and makes a complete meal-in-a-bowl. Makes 4 servings.

Ingredients:

2 teaspoons extra-virgin olive oil
1 teaspoon chopped shallot
2 ½ ounces cooked asparagus, cut in one-inch pieces
5 ounces risotto rice
1 cup dry white wine
2 ½ ounces cooked shrimp
4 cups chicken stock
½ cup parmesan cheese
1 ½ teaspoons chopped parsley

Directions:

Heat oil in a medium saucepan over medium heat.
Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring to prevent sticking.
Gradually add chicken stock, about ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
When risotto has absorbed all the stock, add the shrimp and stir gently for 2 minutes.
Add parmesan cheese and parsley, stir to incorporate, and serve.

Because the risotto contains grain, protein, and vegetable all in one, it takes very little else to complete this meal; perhaps garlic bread or a side salad. Choose either a dry white wine or a red wine, as either can complement the flavors in this risotto. Great choices include Pinot Blanc or Pouilly Fume.

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Reviews and Comments:

Asparagus and Shrimp Risotto Review by Indygirl on April 22nd, 2012:

Made it just as the recipe suggested and it was so wonderful! Next time I might halve the parmesan just to save some fat, as it was very creamy with the full amount called for. Gorgeous dinner to serve to family or friends!

Asparagus and Shrimp Risotto Review by Barbara Beyer on August 25th, 2011:

Loved it, I started out with 2 cups of white wine and had 1 full cup of cheese.

Asparagus and Shrimp Risotto Review by Karen D on July 23rd, 2011:

Ingredient amounts are all off! If you did not know how to cook or have never made risotto before, you would have been lost!

Data:

Published: March 6, 2006

Average rating of 3.67 stars based on 3 reviews.

Summary: When spring and summer rolls around, our heavier entrees become lighter, leaner, and greener. This dish captures the light flavors of spring and makes a complete meal-in-a-bowl. Makes 4 servings.