Description
This creamy Italian dish combines tender arborio rice with succulent shrimp and crisp spring asparagus. Despite impressive presentation, this risotto is surprisingly straightforward to make. Perfect for date nights or when you want to treat yourself.
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
- 1 cup asparagus, chopped into 1-inch pieces
- 1 pound jumbo shrimp, peeled and deveined
- 1 cup freshly grated parmesan cheese
- Salt and freshly cracked black pepper
Instructions
1. Bring chicken stock to a boil in saucepan, then turn off heat and cover to keep hot.
2. Melt butter in large skillet over medium heat. Add minced shallot and cook 2-3 minutes until softened.
3. Add garlic and sauté another minute until fragrant.
4. Add arborio rice and stir to coat in butter. Cook for 1 minute while stirring.
5. Pour in white wine and stir continuously until nearly absorbed.
6. Add one ladleful of hot stock and stir slowly until almost absorbed before adding next ladleful.
7. When you have about 4 ladlefuls of stock left, add chopped asparagus and continue stirring.
8. With 2 ladlefuls remaining, add shrimp and continue stirring until rice is tender and shrimp are cooked through.
9. Turn off heat, stir in Parmesan, and season with salt and pepper. Serve immediately.
Notes
Keep stock hot throughout cooking process.
Stir in figure-eight motion for even cooking.
Patience creates the signature creaminess – don’t rush.
Taste rice for doneness before adding last additions.
Use dry white wine like Pinot Grigio, not sweet wines.
Freshly grated Parmesan melts smoothly unlike pre-shredded.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 701
- Sugar: 7g
- Sodium: 1499mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 163mg