Shrimp and Asparagus Risotto
Shrimp and Asparagus Risotto is a fancy dinner that will impress your guests. This meal is worth the work!
Ingredients
- 2 1/2 cups chicken broth
- 1 Tbsp. butter
- 1/4 cup minced onion
- 3/4 cup arborio rice
- 1/4 cup dry white wine
- 3/4 cup chopped asparagus
- 10 shrimp, peeled and deveined
- 1/3 cup freshly grated Parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
Instructions
- In a saucepan, bring chicken broth to a boil. Reduce heat to low. In a separate large pan, melt butter over medium heat. Add onion and sauté for 3 minutes, until translucent. Add rice, stir to coat in butter. Add wine, stir until 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 until nearly absorbed before adding more.
- When there is about 1 1/2 cups of broth left, add asparagus pieces and continue stirring. When there is 1 cup of broth left, add shrimp and continue stirring. Stir in cheese then add salt and pepper.
