Shrimp & Asparagus Risotto

• Gluten free

• Seafood

  • 12 Shrimp, medium

• Produce

  • 9 stalks Asparagus
  • 4 cloves Garlic
  • 1 Parsley
  • 1/2 Red onion

• Canned Goods

  • 4 cups Vegetable stock

• Pasta & Grains

  • 1 1/4 cup Arborio rice

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Saffron
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 tbsp Butter
  • 2 tbsp Heavy cream or half & half
  • 1/2 cup Parmesan cheese + more

• Beer, Wine & Liquor

  • 1 cup White wine

Found on reneenicoleskitchen.com

Description

Ingredients

• 1/4 cup olive oil
• 1/2 red onion - diced
• 3 cloves garlic
• 1 1/4 cup Arborio rice
• 1 cup white wine
• 4 cups vegetable stock
• 1/2 tsp saffron
• pinch of salt
• pinch of pepper
• 9 - 12 stalks of asparagus - trimmed and chopped
• 12 -16 medium shrimp - peeled and deveined
• 1 tbsp butter
• 1/2 cup parmesan cheese + more for garnish
• 2 tbsp heavy cream or half & half
• parsley for garnish

Directions

• Heat a 4 quart saute pan or dutch oven, over medium heat.
• Add oil and heat for about a minute longer.
• Add onions, a pinch of salt, and a pinch of pepper. Saute 2 - 3 minutes or until they begin to soften.
• Add garlic and cook 1 minute longer, or until fragrant.
• our in rice and continue to cook, stirring constantly for 3 - 5 minutes or until rice begins to brown and oil is absorbed.
• Add wine, stir, cover, and drop heat to medium low. Cook for about 2 minutes.
• Stir, checking to see how much of the liquid remains. If there is still liquid to absorb, cover and let cook 2 more minutes before checking again. You will know its time to add more liquid when the bottom of the pan stays visible after stirring.
• Add 1 cup of stock and the saffron. Stir to combine, cover, and let cook 2 - 3 minutes. If there is still liquid to absorb, cover and let cook another 2 - 3 minutes. If the bottom of the pan stays visible after stirring, repeat this step with the next cup of stock. Continue to repeat this step until all stock has been added.
• After adding the last cup of stock and cooking for 2 minutes, add the parmesan, cream and asparagus. Do not stir! Cover and drop heat to low.
• Heat butter in a small frying pan over medium heat.
• When it begins to foam add the shrimp, leaving enough room for shrimp to cook without touching.
• When the shrimp start to turn pink, flip them over.
• Cook 2 - 3 minutes more.
• Pour shrimp and any remaining butter into the risotto mixture.
• Stir to combine.
• Taste and add salt if needed.
• Serve garnished with parmesan and parsley.

Nutrition