Risotto with Asparagus and Shrimp
Cuisine: Italian
Author: Sharon Sanders
  • 2 cups reduced-sodium chicken broth
  • 2½ cups water
  • 2½ tablespoons olive oil, divided
  • 1 small onion, minced
  • 1¼ cups Carnaroli or Arborio rice
  • ½ teaspoon salt, divided
  • ½ cup dry white wine
  • 1 pound thin asparagus, trimmed and chopped
  • 12 ounces medium shrimp, peeled and chopped
  • ½ cup (2 ounces) grated Parmesan cheese
  1. Heat the broth and water in a saucepan. Reduce the heat to low.
  2. In a Dutch oven set over medium heat, warm 1 tablespoon olive oil. Add the onion. Cook, stirring, for 3 minutes, or until golden. Add the rice and ¼ teaspoon salt. Cook for 2 minutes, stirring, until coated with oil. Add the wine. Increase the heat to medium-high. Cook for 5 minutes, or until the wine is absorbed. Reduce the heat to medium-low.
  3. Add ½ cup of the broth mixture. Start timing the cooking. Cook, stirring frequently, until the broth is absorbed. Continue adding the broth, ½ cup at a time, and stirring frequently.
  4. Meanwhile, in a large sauté pan, warm 1 tablespoon olive oil and 2 tablespoons of the broth. Add the asparagus and the remaining ¼ teaspoon salt. Cover and cook, tossing occasionally, for about 2 minutes, or until bright green. Add the shrimp. Cook, stirring frequently, for about 2 minutes, or until the shrimp are opaque. Remove from the heat.
  5. After 18 minutes of cooking, start testing the rice. The rice should be tender but hold its shape. When it is cooked, remove from the heat. (All of the broth mixture may not be needed.) Add the shrimp, asparagus, and any pan juices. Add the cheese and the remaining ½ tablespoon olive oil. Stir and serve right away.
Recipe by Simple Italy at https://www.simpleitaly.com/risotto-with-asparagus-and-shrimp/