Last week in school we made 4 different kinds of risotto – saffron, spinach and parmesan, roasted red pepper and butternut squash and sage. They were all amazing! So, I decided that tonight I’d make one with two of my favorite ingredients – shrimp and asparagus. It did not disappoint!
I’ve always been afraid of risotto because I thought it was so hard. Not so! The only hard part is standing there stirring almost constantly for 20-30 minutes. The rest is pretty simple.
This is definitely not a busy weeknight kind of meal, but perfect for weekends and will be great during the winter – it is a very hearty and filling meal.
Recipe from my school textbook “On Cooking”.
3/4lb. Shrimp, peeled and deveined
6-8C. Chicken or vegetable stock
1 3/4C. Arborio rice
1 large Shallot, diced
2 cloves Garlic
1/4C. White wine
3T. Butter (or Vegan margarine)
1T. Olive oil
1/4C. Parmesan cheese, shredded (I used soy parm, of course)
Salt and pepper to taste
Preheat oven to 400 degrees.
Wash and dry asparagus and lay out on small sheet pan. Drizzle with olive oil, salt, pepper and granulated garlic. Roast 10 minutes (might take longer if your asparagus is thick). Remove and cut into 1″ pieces – set aside.
In a small pot warm the stock and keep over low heat.
In a medium-large pot, warm the olive oil over medium heat. Add shallot and cook 5-8 minutes until soft and translucent. Add garlic and cook 2 minutes (be careful not to burn the garlic).
Add the rice to the pot and stir well to combine. After 2 minutes, add wine and stir until completely absorbed by the rice.
Add the chicken/vegetable stock to the rice, one ladle-full at a time. Stir each addition until it has almost entirely absorbed, then add another ladle. The rice will take between 6 and 8 cups of stock and about 20-30 minutes. Taste occasionally to determine when the rice is done and whether or not another addition is needed.
When you add your last ladle of stock, add the shrimp and butter to the risotto. It will cook as the last addition of stock absorbs.
After 2-3 minutes, add the asparagus segments and Parmesan cheese. Stir to combine and taste for seasoning. Add more salt and/or pepper if necessary.
Husband Rating – 4.5 out of 5 – “Really delicious!”