Asparagus Risotto Topped with Garlic Shrimp

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Asparagus Risotto Topped with Garlic Shrimp

This recipe is a little time consuming because of the “stirring” of the Risotto – but honestly it is totally worth while as the result is just as good as any four star restaurant (in my opinion) and this is after only a little bit of wine while I stirred!

RISOTTO- INGREDIENTS

  • 1 small onion – chopped
  • About 12 thin asparagus – NOT the giant disgusting size.  If you absolutely have to use frozen.  I used fresh!
  • Use only the flowery part not the thick stems.
  • 2 Tablespoon EVOO
  • little hunk of good quality butter
  • 1 1/4 cups Italian Risotto rice
  • Container of Swensen’s Chicken Stock –  I use low sodium
  • 1/4 cup White Wine — Any kind – just NOT sweet (ugh)

FIXINGS:

Sautee the onion and asparugus in heated Olive Oil and Butter – about 5 minutes

Stir in the rice – stir until the white dot appears on the kearnel(s)   (yes you can see it)

Stir in the white wine — let cook down

Heat the stock until boiling — then keep “really” hot

Stir in about a cup of stock – stir stir stir

Keeping adding the hot broth into the mixture and stirring as you add, little by little because the rice needs to absorb the broth as it cooks.  Stir Stir Stir…. drink little wine….stir!

When the rice is cooked (it should not be neither too hard, nor too soft) take the saucepan off the heat flame.  I know it’s tricky to cook Risotto but the right texture makes ALL the difference between a good Risotto and a great Risotto.

At the end grate about four big “grates” of Parmesan cheese.  (Reggiano please)

Set aside and make shrimp

INGREDIENTS:(serving for two)

12 large shrimp-  devein- –   (mine had blue veins _ I do NOT know what those shrimp eat??)

Take lemon and give a good squeeze on top before seasoning

About 12-14 Cherry Tomatoes

1 large Shallot – chopped

5 Garlic – chopped

Magic Seasoning Salt – Prudhommes

Shake of Red Pepper

2 tablespoons EVOO

Hunk of good quality butter

FIXINGS

Heat Butter and Olive Oil

Add shallots and Garlic and sauté 5 minutes – Add Cherry Tomatoes for a couple of minutes

Season Shrimp with Seasoning Salt – Watch the “heat” –  taste with your finger as you shake

Add some seasoning pepper if you want a little more “punch”

Add shrimp and sautee

Finish with little pour of white wine and a shake of Red Pepper

YES you can taste the sauce and season to “taste”—

Serve over bed of Asparagus Risotto

AMAZINGLY GOOD !!!  Are you hungry yet???


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