Creamy Risotto with Asparagus and Shrimp


Yield: 4 servings
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
4 cups vegetable broth
1 bunch asparagus, trimmed and cut into 1/2-inch pieces
1 large shallot, finely chopped
1 tablespoon butter
1 cup Arborio rice
1/2 cup Martin Codax Albarino wine
1/2 cup grated Parmesan cheese
1 tablespoon extra virgin olive oil
Salt and pepper
Heat oil in 12-inch skillet over medium-high heat and cook shrimp, stirring occasionally. Remove shrimp once they are almost fully cooked.
Bring vegetable broth to a boil. Once boiling, reduce heat to a simmer. Add cut asparagus to broth and cook for 2 minutes. With slotted spoon, remove asparagus and set aside with shrimp.
In a 3-quart saucepan over medium-high heat, cook shallots in butter until translucent. Stir in rice to coat the grains and cook for approximately 1 minute. Add in Martin Codax Albarino and stir until wine is absorbed by rice. Once absorbed, stir in vegetable broth 1/2 cup at a time. Note: each 1/2 cup must be absorbed completely before the next one is added. Continue to stir the risotto to keep it from sticking and repeat with remaining broth until all has been added. Stir in shrimp and asparagus and heat through. Add Parmesan cheese and drizzle with olive oil. Season with salt and pepper to taste. Serve immediately.



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