Shrimp and Asparagus Risotto
- 40 small shrimp, peeled and deveined
- 1/3 lb. asparagus spears, cut into 1" pieces
- 1 cup arborio rice
- 3 tbs butter
- 1/2 small onion, finely diced
- 3 cloves garlic, minced
- 1/3 cup dry white wine
- 4 cups chicken stock
- salt, pepper and garlic powder
- 1/2 cup parmesan cheese
- 1-2 tbs additional butter
In a large skillet, melt the butter over medium heat. Add the onions and asparagus and sauté until the onion is translucent, about 3 minutes. Add the garlic to the pan and cook for 1-2 minutes, then remove the asparagus pieces. Add the rice and stir so that the rice is moistened. Add the white wine and cook until evaporated. Add about 1/2 cup of stock and stir, until absorbed. Continue adding stock in small increments, stirring often and making sure it is all absorbed before adding more.
Meanwhile, in a separate sauté pan, heat the shrimp over medium-high heat in some butter or olive oil for about 2-3 minutes, until pink. Season with garlic, salt and pepper. Set aside and keep warm.
After about 3 3/4 cup of stock has been added to the rice, check the doneness, you may need to add the rest of the stock, if the rice still has some bite to it. Season with salt, pepper and garlic powder.
Add the asparagus and shrimp back to the rice and stir to incorporate. Add the Parmesan cheese and extra butter, if necessary. Serve immediately.