Shrimp and Asparagus Risotto

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

6 cups chicken stock

4 Tablespoons butter

1 shallot (minced)

4 cloves garlic (pressed or minced)

1-1/2 cups arborio rice

1/2 cup dry white wine (pinot grigio or sauvignon blanc recommended)

1 cup asparagus chopped into 1” pieces

1 lb 16/20 count jumbo shrimp (peeled and deveined)

1 cup freshly grated parmesan cheese

salt and freshly cracked black pepper

Directions

Boil stock

Bring chicken stock to a boil in a medium-size saucepan over high heat then turn off heat and place a lid on top to keep stock hot.

Saute

Melt butter in a large, 11-12” skillet over medium heat then add shallot and saute until softened, 2-3 minutes. Add garlic then saute until very fragrant, 1 more minute.

Cook rice

Add rice then stir to coat in butter and cook while stirring for 1 minute. Add wine then stir slowly and continuously until nearly absorbed by rice - this will happen quickly. Add 1/2 cup (1 ladleful) chicken stock then stir slowly and continuously until nearly absorbed by the rice. Continue adding stock 1/2 cup / 1 ladleful at a time, stirring slowly and continuously until it's nearly absorbed by the rice before adding the next addition.

Saute

When there's ~4 additions of stock left, add asparagus then continue to stir and cook. When there's ~2 additions of stock left, add shrimp then continue to stir and cook until rice is tender and shrimp is cooked through. The entire process should take between 35-40 minutes. If you find the rice is completely tender before the last of the stock is added - that’s fine! You may not need to add all of it.

Stir

Turn off heat then stir in parmesan cheese, and then add salt and pepper to taste. Serve immediately.

Nutrition

• Calories: 701 kcal
• Total Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Cholesterol: 163 mg
• Sodium: 1499 mg
• Total Carbohydrate: 80 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 33 g