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Shrimp and Asparagus Risotto
Easy, one pan dinner. Easy cleanup for a great meal.
Ingredients
At a glance
Main Course
Side Dish
Lenten Recipes
- 5 ounces of risotto rice.
- 2 ½ ounces of cooked asparagus, cut in one-inch piences.
- 2 ½ ounces of boiled shrimp.
- 4 cups of chicken stock.
- ½ cup of parmesan cheese.
- 2 teaspoons of extra virgin olive oil.
- 1 teaspoon of chopped shallot.
- 1 ½ teaspoons of chopped parsley.
- 1 glass of dry white wine.
Methods/steps
- In a pan, heat the extra virgin olive oil over a medium heat.
- Add the shallots and cook for two minutes.
- Add the aspargus, then cook for another minute.
- Toss in the risotto rice, then toast lightly, stirring continuously for about 2 minutes.
- Add the glass of wine; then continue to stir until almost all of the liquid has been absorbed.
- Next, gradually add the chicken stock, about a ¼ cup at a time, stirring constantly. This may take some time.
- When the risotto rice has absorbed all of the stock, add the shrimp and stir gently for 2 minutes.
- Once done, add the parsley and parmesan cheese.
Additional Tips
For vegetarian or lenen version use vegetable broth instead of chicken broth
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