Shrimp and Asparagus Risotto

SHRIMP AND ASPARAGUS RISOTTO*
Serves 4

Shrimp and Asparagus Risotto is rich, creamy, and tastes like it came from a restaurant. This easy vibrant dish is practically fool proof!  Creamy and tender with the craveable flavors of garlic butter, parmesan cheese, and briny shrimp. If you’ve been hesitant to try your hand at making risotto, don’t be.  If you can stir, you can make risotto — that’s all there is to it!

Ingredients:
6 cups of chicken broth
4 tablespoons of salted butter
1 shallot minced
4 garlic cloves pressed or 1 teaspoon of minced garlic
1.5 cups of arborio rice
½ cup dry white wine, nothing sweet
1 cup asparagus, chopped into 1” pieces (thicker stems are better for even cooking)
1 pound of 16/20 jumbo count shrimp, peeled and deveined
1 cup freshly grated parmesan cheese
Salt and pepper to taste.

 Instructions:

1.    Bring chicken broth to a boil in a medium-size saucepan over high heat and then turn off heat and place a lid on top to keep broth hot. Using hot broth will make the rice cook evenly.

2.    Melt butter in a large 12” skillet over medium heat.  Add shallot and sauté until softened (2-3 minutes).  Add garlic and then sauté until very fragrant (about 1 more minute).

3.    Add rice, stir to coat in butter, and cook while stirring for 1 minute.  Add wine and then stir slowly and continuously until nearly absorbed by rice. This will happen quickly!  I use a figure 8 method of stirring. Add ½ cup (about 1 ladle-ful) chicken broth and then stir slowly and continuously until nearly absorbed by the rice.  Continue adding ½ cup at a time, stirring slowly and continuously until it’s nearly absorbed by the rice before adding the next addition.

4.    When there are about 4 additions of broth left (about 2 cups), add asparagus and then continue to stir and cook.  When there are two additions of broth left, add the shrimp and continue to stir and cook until rice is tender, and the 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 broth is added, that’s fine.  You may not need to add all of it. 

5.    Turn off heat and stir in the parmesan cheese.  Add salt and pepper to taste.  Serve immediately and enjoy!

* From Iowa Girl Eats