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Garlic Shrimp and Asparagus Risotto
As with any risotto, this recipe takes a bit of effort to prepare…but trust us, it’s worth it!
Recipe and photo credit: allrecipes.com
Download Recipe PDF
Ingredients
1 (32 ounce) container chicken broth
1 pound raw shrimp, peeled and deveined
1 pound fresh asparagus, cut into thirds
½ cup grated Parmesan cheese
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
How To Make
1
Pour chicken broth into a pot; bring to a simmer over medium-low heat.
2
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
3
Stir 1/2 cup hot chicken broth into the saucepan; cook and stir until rice has absorbed broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
4
Stir shrimp and asparagus into remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
5
Use a slotted spoon to transfer shrimp and asparagus to rice; cook and stir for 1 minute. Stir Parmesan cheese and butter into rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.
