Shrimp & Aspargus Risotto 013

Shrimp and Asparagus Risotto

Shrimp & Aspargus Risotto 009

This dish is sooooo good and easy and elegant, it would make a wonderful Mother’s Day brunch/lunch dish.  Just don’t make if you’re alone, because you just keep eating out of the bowl, one bite after another, and then there’s none left…. or so I’ve heard..

I used small shrimp, because I usually buy my shrimp frozen, and larger size shrimp usually still have the tail on them, and really, I heard them described as elegant, all I see is you either have to pull the tails off before you cook them (more work) or when you’re serving it for dinner, there’s tails left on your plates (again more work cleaning up) I try to cut the asparagus in bite size pieces, and no knives needed and if you can keep your portion sizes in line…… it’s basically healthy for you.

Shrimp & Asparagus Risotto

2 1/2 cups chicken broth

1 TBSP butter

2 TBSP onion, chopped fine

3/4 cups Arborio rice

1/4 cup wine (I used white Zinfidel)

12 ozs. small frozen shrimp, thawed

1/3 cup Parmesan cheese

In a small sauce pan, heat broth to boiling, then reduce to a simmer.  In a large skillet, add butter and onion, saute for 3 minutes until onion softens.  Then add rice, coat rice with butter and with a 1/2 measuring cup, add first addition of broth.  Stir continuous until broth is absorbed. Continue adding broth and stirring continuously in 1/2 cups additions three more times, after the third addition, add asparagus. When the broth is absorbed again, add the remaining broth and shrimp, stir until absorbed, then add cheese, serve immediately

This recipe was shared on The Country Cook Weekend Potluck!

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