Asparagus and Shrimp Risotto Recipe at MyDish

Asparagus and Shrimp Risotto

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Method

  • Bring the chicken stock to a simmer in a medium size saucepan, and keep on a low heat until needed. Heat the oil over a medium heat add the onions and cook for 3 minutes, or until transparent. Stir in the rice and cook for 1 minute, then add the white wine, add half of the chicken stock and stir until completely absorbed now add the saffron
  • Repeat adding liquid until 4 cups of the stock has been added, stir the risotto frequently to prevent sticking
  • Add the asparagus, lemon zest, and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink, remove the asparagus and shrimp from the broth and then add them to the risotto mixture.
  • Add half a cup of the stock at a time until the desired creaminess is reached, there may be some stock left over, it doesn’t matter!
  • Once the stock is absorbed, add the butter, parmesan cheese, salt, and pepper to taste, garnish with chopped tomatoes and parsley.
  • Serve and Enjoy!

    • Tips

    • An Italian dish that was originally eaten by peasants for breakfast, but which has risen in prominence to become a greatly regarded restaurant dish It's straightforward to make at home, although it requires a bit of concentration.
      Risotto is made from risotto rice cooked with stock other ingredients (such as vegetables, shellfish, or meat) are then added, and the dish is generally finished off with a knob of butter and some Parmesan cheese, which is stirred through at the end of cooking.
      The secret to a winning risotto is the rice and the stirring. There are three main types of Italian risotto rice - arborio, carnaroli and vialone nano basically they're all a starchy short-grain rice and the stock is added little by little to the rice and stirred repeatedly ensuing in the classic creamy texture of a risotto. It shouldn’t be overcooked, but should still retain its characteristic al dente bite.
      Classic risottos include mushroom risotto, often made with a combination of fresh and dried mushrooms, and Risotto alla Milanese that contains saffron and is usually served as an accompaniment to osso bucco.

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    Ingredients

    • YOU WILL NEED
    • 250 grams medium size shrimp / prawns. peeled and deveined. in Palm Springs we used rock shrimp
    • 8 cups chicken stock. for this dish freshly made stock is best
    • 2 tablespoon olive oil
    • ½ cup Dry White Wine
    • 120 grams unsalted butter. divided
    • 1 ¼ cups grated Parmesan cheese
    • 350 grams asparagus. trimmed and cut into 1-inch pieces. in Palm Springs we just used the tips
    • 1 cup chopped tomato. we always use fresh tomatoes peeled and de-seeded. canned are ok
    • 2 cups Arborio rice
    • 1 small Onion finely chopped
    • ¾ teaspoon Saffron strands
    • 1 tablespoon Grated Lemon Zest
    • 2 tablespoons chopped flat-leaf parsley

    By Views 1242  Added Sun Mar 7 2010


    Collectively the asparagus and the shrimp creates the most elegant and delectable main course or starter, to make it more sensual I have added saffron it also adds another flavour

     

    This recipe I managed to get from The Olive Garden Restaurant way back in 1992 there may well be one or two changes to it, as most cooks by and large modify one or two things in a recipe. This dish was a great hit at one of the Norwood West dinner pa Read More

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